Raspberry Muffins

Ingredients:

1 cup rice milk
1 tsp lemon juice
2 cups spelt flour
2.5 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup coconut sugar
1/4 cup olive oil
1 tsp vanilla extract
1 large lemon, zested
2 cups raspberries

Method:

1. Preheat oven to 180C/375F. Line your muffin tin with papers, if using.

2. In a small bowl, add lemon juice to milk and stir. Let sit for a few minutes.

3. In a large bowl combine flour, baking powder, baking soda, and salt.

4. Add sugar, oil, lemon zest and vanilla to the the milk.

5. Add the liquid to the dry mixture and stir gently to combine – don’t overmix or you’ll make your muffins tough. Gently fold through raspberries.

6. Spoon mixture into muffin tins – either 12 large ones or a tray of mini muffin holes. I like to fill to the top so they rise and get a crisp top.

   Bake 15-20 mins for mini, or 20-25 for normal size. They are done when a skewer inserted into the centre comes out clean.

These muffins were inspired by The Veggie Mama!

Enjoy.

JC