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Raspberry Lemon Millet Muffins

8

Raspberry Lemon Millet Muffins
[Gluten-Free]

As we sat down to decide what recipes to make this weekend, we realized that we had never baked muffins for the blog. What a travesty, right?! Coincidentally, we received a card and a special gift from my grandma not long ago. The gift — a package of raspberry cane sugar — inspired this muffin recipe.

Berries and lemon are dynamite when paired together. You get the fresh bite and mouthwatering aroma of lemon in each bite and the raspberries bake down to a sweet gooey texture in the oven. The finishing hint of raspberry sugar from Grandma Betty added just enough sweetness without overpowering the lemon.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Makes: 12 muffins

INGREDIENTS 

2 1/4 c. gluten-free flour blend
1/3 c. whole millet
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 c. plain Greek yogurt
2 eggs [whisked] 1/2 c. muddled raspberries
1/4 c. coconut butter [melted] 1/3 c. raw honey
zest of 1 lemon
juice of 1 lemon
cane sugar [optional, to sprinkle on top before baking]

Preheat the oven to 400° and prepare a muffin tin with baking cups or some kind of non-stick ingredient [you can always use parchment squares if you run out of baking cups.]

Combine dry ingredients in a large bowl and set aside.

Raspberry Lemon Millet Muffins

Melt the coconut butter over low heat and mash the raspberries in a small bowl. In another bowl, whisk two eggs, then add honey, yogurt, lemon zest and juice, and melted coconut butter. Use a hand mixer on medium until the mixture becomes thick and creamy.

Raspberry Lemon Millet Muffins

Pour wet ingredients into the bowl of dry and use a spoon to combine until smooth. Add muddled raspberries. Measure a little more than ¼ cup of batter into each cup — fill them to just below the brim.

Raspberry Lemon Millet Muffins

Raspberry Lemon Millet Muffins

If desired, sprinkle with cane, brown, or coconut palm sugar before baking.

Raspberry Lemon Millet Muffins

Place muffins into the oven and bake for 15 minutes or until golden brown.

Raspberry Lemon Millet Muffins

Raspberry Lemon Millet Muffins

Remove them from the muffin tin and allow them to cool.

Raspberry Lemon Millet Muffins

They stay good for up to 5 days and make a great to-go snack or quick breakfast option. [Pro tip: a thin layer of raw honey or coconut butter makes these taste like a brunch treat from heaven.]

 

Print

Raspberry Lemon Millet Muffins

Gluten-Free

  • Author: The Fitchen
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 12 1x
Scale

Ingredients

  • 2 1/4 c. gluten-free flour
  • 1/3 c. whole millet
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 c. plain Greek yogurt
  • 2 eggs [whisked]
  • 1/2 c. muddled raspberries
  • 1/4 c. coconut butter [melted]
  • 1/3 c. raw honey
  • zest of 1 lemon
  • juice of 1 lemon
  • cane sugar [optional, to sprinkle on top before baking]

Instructions

  1. 1. Preheat the oven to 400° and prepare a muffin tin with baking cups or some kind of non-stick ingredient [you can always use parchment squares if you run out of baking cups.]
  2. 2. Combine dry ingredients in a large bowl and set aside.
  3. 3. Melt the coconut butter over low heat and mash the raspberries in a small bowl. In another bowl, whisk two eggs, then add honey, lemon juice and zest, yogurt, and melted coconut butter. Use a hand mixer on medium until the mixture becomes thick and creamy.
  4. 4. Pour wet ingredients into the bowl of dry and use a spoon to combine until smooth. Add muddled raspberries. Measure a little more than ¼ cup of batter into each cup — fill them to just below the brim.
  5. 5. If desired, sprinkle with cane, brown, or coconut palm sugar before baking.
  6. 6. Place muffins into the oven and bake for 15 minutes or until golden brown.

Nutrition

  • Calories: 2446
  • Sugar: 110
  • Sodium: 2713
  • Fat: 78
  • Saturated Fat: 56
  • Unsaturated Fat: 16
  • Trans Fat: 0
  • Carbohydrates: 387
  • Protein: 60
  • Cholesterol: 404

What do you think?

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8 Comments
  • Kristina
    September 2, 2014

    HI! Can i use coconut flour? If so, would i use the same amount?

    Thanks!
    -Kristina

    • thefitchen
      September 4, 2014

      You could try coconut flour with a mixture of other flours such as oat and rice, but I wouldn’t do a straight up substitution since coconut flour tends to be very absorbent. Hope this helps!

  • Dominique
    September 28, 2013

    Guys, this looks fantastic. One question though: can you clarify what you mean by coconut butter? I never saw anything labelled “coconut butter”, do you mean coconut oil?

    • Ginger
      October 1, 2013

      Looking forward to trying this one, but am curious if you are referring to single GF flour or a GF flour blend?

      • thefitchen
        October 2, 2013

        We used a GF flour blend – rice, oat, millet, and baking powder. Bob’s Red Mill or Wholesome Chow, or any other GF all-purpose baking mix would work just fine!

    • thefitchen
      October 2, 2013

      Hey there! We use Earth Balance’s Organic Coconut Spread [http://www.earthbalancenatural.com/product/organic-coconut-butter/]. It’s really delicious and useful for a variety of recipes. Whole Foods carries it, as well as other grocery stores. Hopefully you can find it near you!

  • Mango Fruit Salad | The Fitchen
    September 15, 2013

    […] infused sugar that grandmother dearest sent us a while back. It was just the right touch for our muffins, so why not see what it can do for fruit salad? It can amplify the flavors, that’s […]

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