Makes: 12
Prep: 10 mins
Cook: 20 mis
Kcal: 180
Fats: 8g
Carbs: 22g
Protein: 3g
Ingredients:
2 cups (250g) all-purpose flour
⅔ cup (155g) coconut sugar
½ tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
1 cup (240ml) milk 1 tbsp. lemon juice 2 eggs
5 tbsp. butter, unsalted, melted, and cooled
2 tsp. lemon zest
½ tsp. vanilla extract
1 cup (125g) raspberries 1 tbsp. coconut sugar
Method:
- Preheat the oven to 400°F (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 2-3days.