Title
Lemon-raspberry muffins
Is there a better combo than zesty lemon and sweet raspberry?
Serving Size
1 muffin
Servings
12
Prep Time
20 minutes
Cook Time
24 minutes
Health Benefit
Ingredients
1 3/4 cups
whole wheat flour
1 teaspoon
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
fine-grain sea salt
1/3 cup melted
coconut oil or extra-virgin olive oil
1/2 cup
honey
2
eggs, preferably at room temperature
1 cup
Greek yogurt
2 teaspoons
vanilla extract
Zest of 1 medium
lemon
1 1/2 cups
frozen organic raspberries
1 tablespoon
raw sugar
Directions
- Preheat over to 350˚; grease muffin tin.
- Combine flour, baking powder, baking soda and salt.
- In a medium mixing bowl, whisk oil and honey.
- Add eggs and beat. Add the yogurt, vanilla and lemon zest. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Gently fold the raspberries into batter.
- Divide the batter evenly in cups. Sprinkle the tops of the muffins with powder sugar.
- Bake the muffins for 22 to 24 minutes.
- Place the muffin tin on a cooling rack to cool and serve!
- TIP: Try different fruits (calories may vary per fruit type).
Recipe Nutrition
Calories
250
Fat
5.6
Saturated fat
2.4
Carbs
34
Protein
4.5
