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Raspberry & Lemon Muffins

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Prep Time 10 minutes
Cook Time 19 minutes
Course Dessert, Snack
Servings 11
Calories 186 kcal

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 with
    paper 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 and
    melted butter. Add the lemon zest and vanilla and whisk just until
    blended.
  • Fold the wet mixture into the dry flour mixture and stir until just
    combined. Do not beat the mixture. Now gently fold in the
    raspberries.
  • Divide the batter equally between each of the 12 muffin cups.
    Sprinkle 1 tablespoon of coconut sugar evenly over each of the
    muffins.
  • Place the tray into the oven and bake the muffins until golden
    brown, approximately 20 minutes, or until a toothpick inserted into
    the center of a muffin comes out clean.
  • Remove the tray from the oven and set aside on a wire rack for 15
    minutes, then remove from the tray/silicone molds and allow to
    cool completely before serving.
  • Store the muffins in an airtight container on the counter top for 2-3
    days.

Notes