Raspberry Muffins
10 minutes prep | 20 minutes bake | Makes 12 muffins
Ingredients:
- 2 tablespoons of Lyons Raw Organic Raspberry Powder
- 1 3/4 cups all-purpose flour
- 1/2 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup melted coconut oil
- 1 large egg
- 1 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
How to Prepare:
- Preheat Oven: Preheat your oven to 180°C (350°F) and line a muffin tin with 12 paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, coconut sugar, strawberry powder, baking powder, baking soda and salt.
- Combine Wet Ingredients: In a separate bowl, whisk the coconut oil, egg, milk and vanilla extract until smooth.
- Mix Wet and Dry Ingredients: Gradually pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- Fill Muffin Tin: Divide the batter evenly among the muffin liners, filling each about 2/3 full.
- Bake: Bake for 18-20 minutes.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Optional Topping: Sprinkle the muffins with a light dusting of Lyons Raw Organic Raspberry Powder before serving for an extra pop of flavour and colour.
Enjoy your fluffy, fruity Raspberry Muffins! Perfect for breakfast, snacks (or any time really)...