One of my favourite things to do is try out new breakfast recipes. I love baking and mixing things up for a unique breakfast experience. So this past Sunday when I had the opportunity to make breakfast for myself and my boyfriend, I knew I wanted to bake something. I had saw the title, Lemon Raspberry Muffins on PBS and without every glancing at the recipe, I decided that’s what I would make. I always try to make recipes healthy so that they’re guilt free, because no one should feel guilty about enjoying a muffin. So I used a combination of almond and self-rising flour, and plain yoghurt.
This assures there is good flavor and good moisture. I like a bit of lemon juice in my muffin to add some nice zing. These are simple muffins with lemon and raspberries, but feel free to substitute blueberries if you like (I totally slipped a blueberry in two of them and to be honest I prefer blueberries). These muffins really put me in a mood for spring especially since I had just decorated the table. I’m still looking for more things to brighten up the home for spring, but in the meantime, let’s all just enjoy one of these little treats, shall we?
Lemon Raspberry Muffins
1/2 cup almond flour
1/2 cup self-rising flour
3 tablespoons fresh squeezed lemon juice
1 teaspoon vanilla extract
1 pinch cinnamon
1/2 cup almond milk
1 tablespoon plain yoghurt
4 tablespoons sugar
1/4 cup raspberries
Preheat oven to 350 F. Prepare a muffin/cupcake pan with liners.
Combine flour in a mixing bowl. One by one, add the wet ingredients then mix until combined.
Distribute batter evenly in each cavity. Batter is enough for 6 muffins. Bake for 20-25 minutes or until knife inserted in centre comes out clean.
Cool for 10-15 minutes then serve and enjoy!