|PREP TIME||COOK TIME||KCAL (g)||FATS (g)||CARBS (g)||PROTEIN (g)|
|10 min||20 min||186||6||32||3|
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
5 tbsp. butter, unsalted, melted, and cooled
2 tsp. lemon zest
½ tsp. vanilla extract
1 cup (125g) raspberries
1 tbsp. coconut sugar
1. Preheat the oven to 400°F (200°C). Line a 12 hole muffin tray with paper liners or silicone muffin cups.
2. In a large bowl, mix the flour, sugar, baking powder, baking soda, cinnamon and salt.
3. In a medium bowl, whisk together milk, lemon juice, eggs and melted butter. Add the lemon zest and vanilla and whisk just until blended.
4. 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.
5. Divide the batter equally between each of the 12 muffin cups. Sprinkle 1 tablespoon of coconut sugar evenly over each of the muffins.
6. 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.
7. 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.
8. Store the muffins in an airtight container on the counter top for 2-3 days.