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Lemon Raspberry Muffins

Cookie and Kate
  • 32 minutes
  • Serves 12

INGREDIENTS

1

Lemon (about 1/2 teaspoon), Zest of medium

2

Eggs

1/2 cup

Honey or maple syrup

1 tsp

Baking powder

1/2 tsp

Baking soda

1/2 tsp

Sea salt, fine-grain

1 tbsp

Turbinado sugar

2 tsp

Vanilla extract

1 3/4 cups

Whole wheat flour or regular whole wheat flour, white

1/3 cup

Coconut oil or extra-virgin olive oil

1 cup

Greek yogurt, plain

1½ cups Cascadian Farm Organic Frozen Raspberries (from one 10-ounce bag)