
Raspberry & Lemon Muffins
Ingredients
- 250 g all-purpose flour
- 155 g coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 240 ml milk 1 cup
- 1 tsp lemon juice
- 2 eggs
- 5 tbsp butter unsalted, melted, and cooled
- 2 tsp lemon zest
- 125 g raspberries
- 1 tbsp coconut sugar to Sprinkle
Instructions
- Preheat the oven to 200°C. Line a 12 hole muffin tray withpaper liners or silicone muffin cups.
- In a large bowl, mix the flour, sugar, baking powder, baking soda,cinnamon and salt.
- In a medium bowl, whisk together milk, lemon juice, eggs andmelted butter. Add the lemon zest and vanilla and whisk just untilblended.
- Fold the wet mixture into the dry flour mixture and stir until justcombined. Do not beat the mixture. Now gently fold in theraspberries.
- Divide the batter equally between each of the 12 muffin cups.Sprinkle 1 tablespoon of coconut sugar evenly over each of themuffins.
- Place the tray into the oven and bake the muffins until goldenbrown, approximately 20 minutes, or until a toothpick inserted intothe center of a muffin comes out clean.
- Remove the tray from the oven and set aside on a wire rack for 15minutes, then remove from the tray/silicone molds and allow tocool completely before serving.
- Store the muffins in an airtight container on the counter top for 2-3days.
Notes

