Lemon Raspberry Muffins
Ingredients
-
1¾
cups
white whole wheat flour or regular whole wheat flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
fine-grain sea salt
-
⅓
cup
melted coconut oil or extra-virgin olive oil
-
½
cup
honey or maple syrup
-
2
units
eggs, preferably at room temperature
-
1
cup
plain Greek yogurt
-
2
teaspoons
vanilla extract
-
1
medium
lemon zest (about ½ teaspoon)
-
1½
cups
Cascadian Farm Organic Frozen Raspberries
-
1
tablespoon
turbinado sugar (for sprinkling on top)
Instructions
- Preheat the oven to 350°F and grease the muffin tin if necessary.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the oil and honey or maple syrup, then add the eggs and beat well.
- Mix in the yogurt, vanilla, and lemon zest until combined.
- Combine the wet and dry ingredients, mixing just until combined, then fold in the raspberries.
- Divide the batter evenly among the muffin cups and sprinkle with turbinado sugar.
- Bake for 22 to 24 minutes until golden and a toothpick comes out clean.
- Cool the muffins on a rack and store any leftovers appropriately.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
150
Total fat
5g
Total carbohydrates
24g
Total protein
4g
Sodium
200mg
Cholesterol
70mg
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