These are the beautiful beginning to something so familiar in my household now-a-days: raisin rosemary crisps.
Raisins and rosemary are such a unique flavor combination that is unlike anything I’ve had. It’s down right amazing. I initially started this recipe in hopes to make a huge batch of homemade raisin rosemary crisps. However, I was so pleased with how the first step turned out (these muffins) that I only sacrificed a few muffins to be turned to crisps. And the muffins? Well, they’ll make the perfect breakfast for in the morning 🙂 Knowing these flavors may be a little odd for my husband, he happily tried a mini muffin and LOVED it. He requested to take the rest to work with him this week. That, my friends, is a complete WIN in my book. 😉 Now I know he’ll love my pancakes!
You’ll also see that I’ve made 2 sizes: mini & large muffins. Each produce a different size cracker if you decide to further their destiny to the next step, but they are equally delicious 🙂 I’ll provide the points for each kind, which ever you prefer to make 😉 I will add that I prefer the large muffins for the crisps (they are easier to cut) but it’s all about personal preference!
mini rosemary raisin muffins:
Yields 36 mini muffins
Serving size: 2 mini muffins
Points Per Serving: 4pp
large rosemary raisin muffins:
Yields 12 muffins
Serving Size: 1 muffin
Points Per Serving: 6pp
1.5C whole wheat pastry flour
1/3C light brown sugar
1.5t baking soda
1/2t sea salt
1.5C raisins (I used organic seedless)
1/2C unsalted sunflower seeds
1/2C walnuts, chopped
1/5T fresh rosemary (about 4 sprigs), roughly chopped
1.5C non fat greek yogurt
1/8C-1/4C unsweetened vanilla almond milk (or milk of choice)
•Preheat oven to 350°F
•In a bowl or stand mixer, blend together flour, brown sugar, baking soda & salt.
•Once combined, mix in raisins, sunflower seeds, walnuts, & rosemary.
•Lastly, mix in greek yogurt … adding 1/8C milk at a time to help with mixing (this is where I recommend using a stand mixer 😉 ) but hey, great arm workout! (batter will be thick)
•In a grease muffin pan, divide batter into muffin spots. (If making a variety, fill 16 mini muffin cups and 6 large muffin cups)
•For large muffins, bake for 20min or until golden brown.
For mini muffins, bake for 10min or until golden brown.
•Allow to cool. Store in an air tight container. Enjoy!