Organic Lemon Olive Oil Raspberry Muffins
ORGANIC LEMON RASPBERRY MUFFINS
2/3 cup of Batistini Farms Organic Lemon Olive Oil
1/2 cup of milk (or almond milk)
juice of 1-2 fresh lemons
zest of 1 lemon
2 eggs (vegan substitute is apple sauce)
1/2 tsp of vanilla extract
2 cups of flour
3/4 cup of sugar
1 tbsp baking powder
1/2 tsp of salt
1 - 1.5 cups of fresh (or frozen) raspberries
Preheats oven to 375 F.
In a large bowl, combine all wet ingredients (eggs, milk, lemon juice, lemon zest, vanilla extract, Batistini Farms Organic Lemon Olive Oil).
In a separate large bowl, combine all dry ingredients (flour, baking powder, sugar, salt).
Combine the wet and dry ingredients, stir until mixed well. Be careful not to over mix.
Fold in your raspberries into the dough, then fill your cupcake trays 3/4 full with batter.
Bake for 18-22 minutes, or until you see them slightly browning on top.
To finish, drizzle with Batistini Farms Organic Lemon Olive Oil.
Allow to sit for 3-4 minutes, and ENJOY!