• Aubrianna

RaspMerry Muffins

Updated: Sep 2, 2018

Makes about 6 muffins


Experimenting with recipes can be a lot of fun. For this recipe I used the same basic muffin recipe that I used for the blueberry banana muffins but I decided to experiment with one of my favorite herbs - Rosemary!


Here's what you'll need:

• 1 cup flour (I've been using Pamela's All Purpose Gluten-Free flour)

• 3/4 cup brown sugar or demerara

• 1/4 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp cinnamon

• 1/2 tsp rosemary

• 1 flax egg ( 1 Tbsp flax meal + 2 1/2 Tbsp water)

• 1/4 cup oil (coconut, olive etc.)

• 1 cup fresh raspberries blended + 1/2 cup whole


Directions:

1. Preheat oven to 350 º

2. Line muffin tin with liners or lightly grease with oil

3. In as small bowl add the oil, sugar & flax egg. Combine until well mixed.

4. In a larger bowl mix the dry ingredients together.

5. Blend 1 cup of the raspberries and pour into mixture. Fold in the remaining 1/2 cup & mix well.

6. Pour mixture into muffin tins and bake for 25-30 minutes.

7. Let cool & enjoy these tasty treats for breakfast or dessert


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