Raspberry Lemon Muffins
1 cup raw cane sugar
1/2 cup EV olive oil
1 cup milk or sour cream
2 cups einkorn flour
3 tsp baking powder
1/2 tsp sea salt
1 tsp Lemon extract
1/2 tsp almond extract
1 cup fresh or frozen raspberries (don’t thaw
Coconut Sugar for topping
Preheat oven to 375 degrees. Grease muffin cups or line with muffin liners.
Combine the flour, salt, baking powder. Whisk until the batter is well mixed.
In a small bowl or measuring cup, combine oil, sour cream, eggs, lemon extract and almond extract; mix well. Pour the wet ingredients in with the dry ingredients and mix until just combined. Don't over mix.
Fold in the raspberries. Sprinkle each muffin with coconut sugar.
Bake for 18-20 minutes until done.
Makes 11-12 muffins. Enjoy with organic butter!