Ingredients
1¾cupswhite whole wheat flour,or regular whole wheat flour
1tspbaking powder
½tspbaking soda
½tspfine-grain sea salt
⅓cupmelted coconut oil,or extra-virgin olive oil
½cuphoney,or maple syrup
2eggs,preferably at room temperature
1cupGreek yogurt,plain
2tspvanilla extract
1mediumlemon,zest, about ½ teaspoon
1½cupsraspberries,cascadian farm organic frozen ,from one 10-ounce bag
1tbspturbinado sugar,also called raw sugar, for sprinkling on top
Preparation
Preheat the oven to 350 degrees F. Grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray.
In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.
In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Gently fold the raspberries into the batter. The mixture will be thick.
Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
