Tasty Tuesdays ~ Baking 101 with Denise from The Mutts Kitchen

Guest Blog Written By: Denise from The Mutts Kitchen1185994_633623310042746_1984374682_nWe are so excited to officially launch our Tasty Tuesday’s with Chic Mamma, so we figured a little baking 101 would be a perfect way to kick this off!

My love for baking started in 2007, I was 6 months pregnant with my 2nd and my husband walked in with a Kitchen Aid Professional Series stand mixer, talk about love at first sight!  Over the past 2 years I’ve turned my love in baking into a passion in creating my own recipes that my family enjoys and fits into my healthy lifestyle. As a mom, I am always looking for ways to pack the most nutritional value in all my recipes, learning how to substitute ingredients is now my specialty!  Substituting sugar with coconut sugar has been by far the best discovery! It’s a one to one ratio and can be substituted in almost any recipe that calls for sugar. Most of my baked goods are made with organic whole wheat flour, and substituting white for whole wheat is an easy substitution to make especially for muffins, loaves and breads.

This week in the Mutts Kitchen we’ll be bringing you back to the basics of cooking and baking, with easy to follow recipes that are full of nutrition and quick to whip up. To get you started we are featuring one of our Kids Picks favorites…Lemon Raspberry Muffins!  These are seriously like Martha Stewart good!!

lemon raspberry mufins


1 cup fresh raspberries (washed and laid to dry) *try substituting it with Blueberries if you aren’t a fan of raspberries
1 lemon, zested
Juice of 1 lemon
1 cup fat free vanilla Greek yogurt (regular yogurt works as well, but make sure it’s vanilla)
1 egg (beaten)
4tbsp unsalted butter, melted
½ cup coconut sugar ( can be substituted for regular sugar)
1 ¾ cup whole wheat flour
2 tbsp milled flax seeds
5 tbsp almond milk ( you can use regular milk)
2 tsp baking powder
½  tsp salt
¾ tsp baking soda


Pre-heat oven to 375 degrees
1. Line muffin tins with muffin paper cups, set aside. (Tip: because it makes 13, fill the other empty tins with 1/2 of water)
2. In a separate bowl, mix flour, flax seed, baking soda, baking powder and set aside
3. In your stand mixer, or bowl (if you are using a hand blender) combine sugar and butter.
While blending add beaten egg and yogurt and blend until smooth
4. Add lemon zest and lemon juice
5. Slowly add flour mix( ½ at a time) alternating with adding milk. Mix until combined well
6. With a spatula, fold in fresh raspberries
7. Using an ice cream scooper or spoon, fill muffins cups ¾ full.
8. Bake for approx 18 minutes.
9. Let cool before serving. Store in airtight container for up to 5 days (if they aren’t all eaten up by then!)

Visit our facebook page as this week on the Mutts Kitchen we’ll be sharing Ashley’s delicious Banana Bread recipe and we are so excited to launch our very first contest giveaway! Be sure to like and share The Mutts Kitchen Page to win!

See you next Tuesday!


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