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Name: Lemon Raspberry Muffins
Prep time: 6 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 1 3/4 C whole wheat flour; 1 t baking powder; 1/2 t baking soda; 1/2 t salt; 1/3 C coconut oil melted; 1/2 C maple syrup; 2 eggs; 1 C plain Greek yogurt; 2 t vanilla extract; zest of 1 lemon; juice of 1 lemon; 1 1/2 C frozen raspberries

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INGREDIENTS

1 3/4 C whole wheat flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/3 C coconut oil ; melted
1/2 C maple syrup
2 eggs
1 C plain Greek yogurt
2 t vanilla extract
zest of 1 lemon
juice of 1 lemon
1 1/2 C frozen raspberries

Servings

INSTRUCTIONS

Preheat the oven to 350°F. Grease 12 cups on your muffin tin with butter, coconut oil or cooking spray.

In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.

In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.

Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.

Divide the batter evenly between the 12 muffin cups.

Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days.

**This recipe was adapted from cookieandkate.com

NOTES

Original recipe didn't include lemon juice, but I found that the batter was so thick without it. Interested to try it again without the lemon juice.

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Lemon Raspberry Muffins

1 3/4 C whole wheat flour 
1 t baking powder 
1/2 t baking soda 
1/2 t salt 
1/3 C coconut oil melted
1/2 C maple syrup 
2  eggs 
1 C plain Greek yogurt 
2 t vanilla extract 
  zest of 1 lemon 
  juice of 1 lemon 
1 1/2 C frozen raspberries

Preheat the oven to 350°F. Grease 12 cups on your muffin tin with butter, coconut oil or cooking spray.

In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.

Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.

Divide the batter evenly between the 12 muffin cups.

Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

**This recipe was adapted from cookieandkate.com

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Nutrition

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Serving Size: 1 Serving (92g)
Recipe Makes: 12 Servings

Calories: 157
Calories from Fat: 62 (39%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 5.5g	27 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.4g
Cholesterol 1.1mg		0 %
Sodium 157.5mg		5 %
Potassium 186mg		5 %
Total Carbohydrate 21.2g		6 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 16.8g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 157

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