Ingredients
1 Cup Unbleached All-Purpose Flour
1 Cup Whole Wheat Flour
3/4 Cup Granulated Sugar
3 tsp Corn & Wheat Free Baking Powder**
1/2 tsp Salt
1/2 Cup Vanilla Greek Yogurt
1/4 Cup Cream
1/4 Cup Vanilla Coconut Milk (from the dairy section NOT in the can)
1/2 Cup Vegetable Oil (you can sub applesauce but it does affect flavor)
1 Large Lemon – Juice and Zest – approx 3 tsp of juice
2 Large Eggs
2 Cups Raspberries (frozen keep their shape better, or whip them into pieces for pretty colors)
Instructions
Pre-Heat oven to 400 degrees
Whisk together sugar and wet ingredients, including lemon juice and set aside
In a large bowl combine dry ingredients, adding the lemon zest last
Make a well in the center of the dry ingredients and add contents of wet bowl
Stir only until combined. DO NOT over beat or your muffins won’t be light and fluffy
Gently fold in Raspberries – if frozen keep frozen until adding
Line 12 muffin cups and fill until approx 3/4 full
Bake for 20-25 minutes or until golden brown on top
Remove from the oven, allow to cool 5 minutes in pan, then remove and let cool on a cooling rack the rest of the way
These muffins freeze very well
**The Corn and Wheat free Baking Powder is essential in getting a great rise out of your muffins. It rises better than the regular baking powder. It can be found in health food stores and the “natural” section of many large chained stores.
