Chocolate Raspberry Freekeh Muffins {+ Cookbook Giveaway}

These chocolate raspberry freekeh muffins are unlike any regular muffin! Although they are moist, bursting with  juicy raspberries and delicious, they are also spotting a good serving of whole grains and fibers from freekeh. 

I like discovering and trying new healthy foods. Recently, I’ve been enjoying hearty grains and incorporating more into our diets like farro, amaranth and millet.

When Kelli from The Corner Kitchen introduced me to freekeh, a high-fiber whole grain I was intrigued. All the nutrious benefits of high protein source and low caloric content made me want to try it immediately. But I was lost for recipe ideas especially how to get my husband interested in another good-for-him food. Luckily Kelli loves freekeh very much that she wrote an entire cookbook on it!! Everyday Freekeh Meals solved my problems and I am loving how it has made it easy to add this whole grain to our dinner table and now breakfasts.

Wondering what it tastes like? Freekeh has a firm, chewy texture and a distinct flavor that’s earthy, nutty and slightly smoky, making them perfect in sides, savory and sweet dishes. Wondering where you can find it? I picked up organic cracked freekeh from Bob’s Red Mill in my grocery store specialty section and I am sure any nature food store will carry it.

The e-cookbook has 30 easy-to-make everyday freekeh recipes. From these breakfast chocolate raspberry freekeh muffins to lunches, dinners and of course dessert recipes. These chocolate raspberry freekeh muffins are one of the many recipes I tried and loved. They are moist, hearty, bursting with ripe juicy raspberries and just what every morning needs. A good dose of high fiber grains in your delicious muffins.

Now for the GIVEAWAY! I had to buy an extra copy for one of you. That’s right, I’m giving ONE lucky reader a free copy of Everyday Freekeh Meals! Just let me know below in the comments: What new healthy food you have tried recently and loved? Goodluck! (Giveaway ends 10/15/14)

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Yield: 14-16 muffins

Chocolate Raspberry Freekeh Muffins

These chocolate raspberry freekeh muffins are unlike any regular muffin! Although they are moist, bursting with  juicy raspberries and delicious, they are also spotting a good serving of whole grains and fibers from freekeh. 

Prep Time 30 minutes

Cook Time 22 minutes

Total Time 52 minutes

Ingredients

• ⅓ cup cracked freekeh (I used this kind)
• ¾ cup water
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ cup butter, melted and cooled
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup milk, room temperature
• 1 ½ cups fresh raspberries
• ⅓ cup mini chocolate chips

Instructions

1. In a medium saucepan, combine the freekeh, water and a pinch of salt. Bring to a boil over high heat and reduce heat to medium low and simmer to cook for about 15 minutes until all the water is absorbed. Stir occasionally. Remove from heat and let cool completely
2. Preheat oven to 400 degrees F. Line a muffin tin with liners and set aside
3. In a medium bowl, whisk together the flour, baking powder and salt.
4. In large bowl, beat the butter and sugar together until well combined. Add the egg and vanilla extract and mix well. Add in half of the dry ingredient and mix until just combined. Add the milk and mix until combined. Then finish with the remaining dry ingredients. Mix until just combined. Using a rubber spatula, stir in the freekeh. Fold in the raspberries and mini chocolate chips.
5. Divide the batter into the prepared muffin tin, filling each ¾ of the way. Bake muffins for 22-25 minutes or until golden on top and a toothpick inserted into the center comes out clean.
6. Remove from oven and let cool in pan for 5 minutes. Transfer muffins to a wire cooling rack.

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