raspberry-lemon muffins
1 cup organic all purpose flour
1 cup organic whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup coconut yogurt
1/2 cup organic apple sauce
1 1/3 cups firmly packed brown
sugar
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla
1/4 teaspoon orange extract
1 cup fresh raspberries or thawed frozen raspberries
Preheat
the oven to 375 degrees. Mix the dry ingredients. In a separate bowl mix the wet
ingredients. Combine together and blend until smooth. Gently fold in the
raspberries. Fill the muffin tins 3/4 full. Bake for about 25 minutes until a
tooth pick comes out clean.
