Ingredients for Lemonberry Muffins
- Spelt Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- Unsweetened Soymilk
- ½ cup brown rice syrup
- Canola Oil
- 1 tablespoon lemon extract
- 1 cup fresh raspberries
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How to Make Lemonberry Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon sea salt.
- In a separate bowl, whisk together 1 cup soymilk (or other milk alternative), ½ cup brown rice syrup, ¼ cup vegetable oil, and 1 tablespoon lemon extract.
- Gently pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in 1 cup fresh raspberries.
- Fill each muffin cup about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents soggy bottoms.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1g
Fat
1g
Carbs
0g