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.

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.

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.

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

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

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

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.]

Raspberry Lemon Millet Muffins

Gluten-Free

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

Scale 1x2x3x

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