Raspberry & Lemon Muffins

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For me, The mix of raspberries and lemon is and will be forever successful. Love it!

Using yogurt instead of milk makes muffins a lot softer, fluffier.

Servings

12 large muffins

Ingredients

* 2 cups flour

* 1 cup brown sugar

* 2 teaspoons baking powder

* 3/4 teaspoon baking soda

* 1/4 teaspoon salt

* 1 large egg

* 3 tablespoons avocado oil (you can use vegetable oil)

* 1 1/4 cups plain yogurt (I used 2%)

* 2 tablespoons lemon zest

* 1 1/2 cups fresh raspberries

Directions

* Preheat oven 375′F

* In a bowl, combine flour, brown sugar, baking powder, baking soda and salt.

* In other bowl, whisk together the egg, yogurt, avocado oil and lemon zest.

* Stir the egg mixture into the flour. Add the raspberries (whole or in pieces). Mix gently.

* Spoon the mixture into muffin pan and bake. The silicone molds are a great eco-friendly option. No need to throw papers muffins anymore. You can decorate with some coconut on top of the muffins.

* Bake for about 20-22 minutes. If a toothpick comes out clean, the muffins are ready.

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