I’m a big fan of keeping the freezer stocked with cinnamon rolls, muffins and other goodies. I love being able to grab something, microwave it for a few seconds, and have an easy breakfast or snack. Right now, I’ve got whole wheat cinnamon rolls and lemon poppyseed muffins in the freezer. This week, I added some  lemon-raspberry muffins to the mix.

Oh my deliciousness. They were the little burst of sunshine that I needed this week. So, if you find yourself with an hour of free time this weekend, make these muffins.

 

Lemon-Raspberry Muffins {dairy-free}

makes 16 muffins

2 cups all-purpose flour
1 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup coconut cream*
1/2 cup plain soy milk
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 cup fresh or frozen unsweetened raspberries

1. Preheat oven to 400°F. Line 2 muffin tins with 16 paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a medium bowl, whisk together eggs, coconut cream, soy milk, canola oil, applesauce, lemon zest, and lemon juice.
4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in raspberries.
5. Fill prepared muffin tins two-thirds full with batter. Bake for 18 – 20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes before moving to a wire rack to cool completely.

 

*to get coconut cream, let a can of full-fat coconut milk sit on the counter for at least 30 minutes. Open the can carefully without shaking. Scoop off the thick cream that rises to the top of the can. Reserve the rest of the coconut milk for another use

recipe slightly adapted from

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.