Raspberry Lemon Muffins

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Raspberry Lemon Muffins
You can't help but have a good day when you start it with these muffins loaded with raspberries and flavored with lemon zest! Mix it up by swapping out blueberries or blackberries.
Serves: 12 muffins
  • 2 cups gluten free flour mix
  • 1 cup Maskal Teff flour
  • 1 ½ tsp xanthan gum
  • 1 ½ tsp baking soda
  • 1 ½ tsp salt
  • ½ tsp nutmeg
  • 1 ½ cup sugar
  • 2 Tbsp flax meal
  • 2 lemons, zested
  • 1 cup oil
  • 1 ½ tsp Ener-G egg replacer (mixed into water)
  • 2 cups water
  • 2 tsp vanilla
  • 2 cups frozen or fresh raspberries
  1. Preheat over to 350°F. Spray two six-cup or one twelve-cup muffin tins with nonstick cooking spray.
  2. Whisk by hand all dry ingredients.
  3. Combine egg replacer and water. Whisk.
  4. Mix thoroughly to combine wet ingredients with dry mixture. Fold in raspberries.
  5. Divide evenly among prepared muffin tins.
  6. Bake 20-25 minutes.
NOTE: Make more decadent with a lemon glaze made of powdered sugar and fresh lemon juice. Drizzle on muffin after baking.


raspberry teff muffins

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