Raspberry-Lemon Millet Muffins

• 2-1/4 cups Gluten Free Flour
• 1/3 cups Whole Millet
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Sea Salt
• 1/4 cups Coconut Butter
• 1/2 cups Raspberries
• 2 whole Eggs
• 1/3 cups Raw Honey
• 1 whole Lemon, Zest And Juice
• 1 cup Plain Greek Yogurt
• 12 dashes Cane Sugar To Top Muffins With

1. 1. Preheat the oven to 400u0b0F and line a 12-count muffin tin with baking cups or some kind of non-stick spray (you can always use parchment squares if you run out of baking cups).
2. 2. Combine dry ingredients (flour through salt) in a large bowl and set aside.
3. 3. Melt the coconut butter in a saucepan over low heat then remove it from heat and allow to cool a bit. Mash the raspberries in a small bowl. In another bowl, whisk two eggs, then add honey, lemon zest, lemon juice, yogurt and melted coconut butter. Use a hand mixer on medium speed, and mix until the mixture becomes thick and creamy.
4. 4. Pour wet ingredients into the bowl of dry ingredients and use a spoon to combine until smooth. Add muddled raspberries. Measure a little more than 1/4 cup of batter into each cup-fill them to just below the brim.
5. 5. If desired, sprinkle with cane, brown, or coconut palm sugar before baking.
6. 6. Place muffins into the oven and bake for 15 minutes or until golden brown.

flour, millet, baking powder, baking soda, salt, ubc, raspberries, eggs, honey, lemon, greek yogurt, dashes

Taken from tastykitchen.com/recipes/breads/raspberry-lemon-millet-muffins/ (may not work)