Lemon Raspberry Muffins
Servings: 12
Equipment
- 2 medium bowls
- 1 muffin tin
- muffin liners
Ingredients
- 1 ½ cup einkorn flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp pink Himalayan salt
- 2 egg
- ¾ cup evaporated sugar
- ¼ cup butter (melted)
- ½ cup Greek yogurt
- ¼ cup whole milk
- 2 tsp vanilla extract
- 2 tbsp fresh squeezed lemon juice
- 1½ cup frozen organic raspberries
Instructions
- Preheat oven to 350℉.
- Mix 1 ½ cup einkorn flour, 1 ½ tsp baking powder, ¼ tsp baking soda, and ½ tsp pink Himalayan salt.
- In the other bowl, cream together ¼ cup butter, ¾ cup evaporated sugar, and 2 eggs on medium-low speed with a mixer
- Blend in the ½ cup Greek yogurt and ¼ cup whole milk.
- Add in 2 tsp vanilla extract and 2 tbsp fresh squeezed lemon juice, then continue to beat together.
- Add in the 1½ cup frozen organic raspberries and mix with a spatula.
- In lined baking cups Pour in the batter until ¾ full.
- Bake at 350℉ for 18-20 minutes
- For mini muffins bake for 12-15 minutes.
Notes
Reheat
- Warm in 350°F oven for 10-12 minutes or microwave for a few minutes until warmed through.
- Use 1 ¼ cup all purpose flour instead of 1 ½ cup all purpose einkorn flour. Use sea salt instead of pink Himalayan salt.