With Spring around the corner, out comes the floral linens, bright coloured dishes, and many variations of clear vases. I love fresh, wild flowers – the likes of those that one has trouble finding when there is 30cm of snow on the ground. Spring brings just such beautiful buds which I use to invigorate our home with. A bunch of tulips here, a sprig of cherry blossoms there. They bring the right elements of nature into our living space and I rather like that. What is your favourite Spring flower?
Along with flowers, comes a newness of things. The melting away of the old and a sense of renewal. I find that I am inspired in many aspects of my life at this time of year. Whether it is in my fitness program, recipe repertoire, design projects or family outings – I find I am open for discovery and fresh ideas. Going with this feeling, instead of making a regular oatmeal raspberry muffin like I am accustomed to, I decided to do lemon and raspberry for a delightful change. Of course, I am a lover of most baking and cooking that involves lemon, so I had an inkling that it would be perfection.
They turned out like little cakes rather than muffins – although with not enough sweetness to be really considered a cake, they remain muffins in my recipe book. Little A. devoured his and was convinced they were in fact birthday cakes! I added a bit of local honey on mine and it contrasted the lemon/raspberry tartness wonderfully and I enjoyed each delicious bite. I want to make these again soon with blueberries – I think ithey would be equally as scrumptious.
Bursting with fruit flavor, these gluten-free, dairy-free, sugar-free muffins are an ideal breakfast or afternoon snack.
- 2 cups of white rice flour
- 1/2 cup of brown rice flour
- 1 tsp of salt
- 1 teaspoon of baking powder
- 2 eggs
- 1 teaspoon of natural vanilla
- 1 cup of frozen raspberries
- 1/4 cup of lemon juice
- 1 Tablespoon of lemon zest
- 3/4 cup of unsweetened almond milk
- 1/2 cup of unsweetened apple sauce
- 1/2 cup of organic virgin coconut oil
- 1. Preheat oven to 350 F and line muffin tin with 10 liners.
- 2. Whisk together flour mix, salt, and baking powder, until combined well.
- 3. Stir together almond milk, coconut oil, vanilla, lemon juice and zest in a seperate bowl.
- 4. Whisk eggs in a large bowl.
- 5. Add wet and dry mixtures alternately until combined. Add in apple sauce and raspberries.
- 6. Pour evenly into muffin liners.
- 7. Bake for 30 minutes or until they come out clean in the center.
- 8. Let cool for 8 minutes before serving.
- For a sweeter muffin, add organic sugar.
- Serving Size: 10
I hope you and your family enjoy these as much as we did!
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