Recipe: Lemon Raspberry Muffins

Step 1...spend the afternoon in the berry field with munchkins running around, babies sleeping and two mumma's visiting all the while filling baskets full of beautiful red raspberries.

Step 2...taste test said raspberries in the field. then on the drive home. then again once getting home. if any are left, proceed to step 3.

Step 3...make scrumptious Lemon Raspberry Muffins:)

Preheat the oven to 350 degrees.

In a large bowl beat together until fully emulsified:

• 1/2 cup coconut oil
• 1 cup honey

Beat into mixture:

• 1/4 cup fresh lemon juice
• 1/4 cup unsweetened applesauce
• 2 eggs
• 1 egg yolk
• 1/4 cup unsweetened Almond milk

Gently add (mixing only until combined):

• 2 1/2 cups whole grain spelt flour
• 1 tsp baking soda
• 1 tsp baking powder

Fold in (being mindful not to crush the berries):

• 1 cup fresh raspberries

Spoon into muffin tins and back for approximately 25 minutes (depending on the oven). You are looking for a golden colour and if you gently touch the top, it will spring back.

Place on cooling rack and cool completely before storing in an air tight container...if they aren't eaten before getting there!

Makes 20 muffins.

enJOY!

Namaste

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