Moist and Fluffy Raspberry Lemon Muffins
Ingredients
- 1/3 cup lemon juice
- zest of 2 lemons
- 2/3 cup maple syrup
- 2/3 cup almond milk
- 1 teaspoon vanilla extract
- 1 2/3 cups buckwheat flour
- 2/3 cup blanched almond meal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 heaped cup frozen raspberries
Preparation
Preheat oven to 180°C (conventional, not fan forced). In a small bowl, combine lemon juice, zest of 2 lemons, maple syrup, almond milk, and vanilla extract. Whisk well.
In a large bowl, whisk together buckwheat flour, blanched almond meal, baking powder, baking soda, and sea salt.
Pour wet ingredients into dry mix and stir until smooth batter forms. Gently fold in frozen raspberries.
Spoon batter into muffin trays (silicone moulds recommended for non-stick) and bake for 25 minutes or until golden and cooked through.
Transfer to a cooling rack. Decorate with vanilla coconut yogurt, additional raspberries, and lemon zest.
