Raspberry Muffins with Coconut Oil
Tender raspberry muffins made with coconut oil, Greek yogurt and a hint of almond extract, topped with sparkling sugar.
Ingredients
| 1/2 cup | 120 ml | coconut oil |
| 3/4 cup | 180 ml | sugar |
| 1 | egg | |
| 1/2 cup | 120 ml | plain nonfat Greek yogurt |
| 1/2 cup | 120 ml | whole milk |
| 1/2 teaspoon | 2.5 ml | almond extract |
| 1 1/2 cups | 360 ml | all purpose flour |
| 1/4 teaspoon | 1.3 ml | baking soda |
| 1/2 teaspoon | 2.5 ml | baking powder |
| 1/4 teaspoon | 1.3 ml | salt |
| 1 cup | 240 ml | fresh raspberries, halved |
| — | sparkling sugar |
Instructions
- Preheat oven to 400 degrees, and grease a standard size muffin tin.
- In a medium bowl, mix coconut oil and sugar with a wooden spoon or spatula. Add egg, and mix until smooth and creamy.
- Add Greek yogurt, whole milk, and almond extract, and mix until combined.
- In another bowl, mix flour, baking soda, baking powder, and salt.
- Add dry ingredients to the wet ingredients, and stir until combined.
- Fold in raspberries gently.
- Using an ice cream scoop, scoop batter into each muffin well. Sprinkle about 1/2 teaspoon sparkling sugar over the top of each.
- Bake for 3 minutes at 400 (this helps the muffins rise), then turn the oven down to 350 degrees and bake for another 17 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
- Let the muffins cool in the muffin tin for about 10-15 minutes, then twist to remove to a cooling rack.