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Raspberry Muffins Recipe

Raspberry Muffins Recipe
Baking time 20-25 min.
Special Equipment 12 paper-lined baking cups
Serves 12
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Ingredients

  • 3⁄4 cup flour
  • 1⁄4 cup cornstarch
  • 3 1⁄2 tbs grated coconut
  • 3 tsp baking powder
  • 11⁄3 cups raspberries
  • 2 eggs
  • 7 tbs sugar
  • 2 tsp lemon juice
  • 7 tbs yogurt
  • 11⁄3 cup oil

Directions

  1. Line each muffin tin with paper baking cups. Preheat the oven to 350°F. Combine flour, cornstarch, grated coconut, and baking powder.
  2. Puree half the raspberries, and set aside remaining raspberries. Whisk raspberry puree eggs, sugar, lemon juice, yogurt, and oil.
  3. Stir in flour mixture and remaining raspberries. Spoon baiter into the baking cups and bake in the oven (middle rack) for 20-25 minutes. Leave in the tin for 5 minutes, remove, and cool.
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