Lemonberry Muffins

• 1 cup whole-grain spelt flour
• 1/2 tsp. baking soda
• 1/4 tsp. nonaluminum baking powder
• 18 tsp. sea salt
• 1/2 cup unsweetened soymilk
• 1 /2 cup brown rice syrup
• 1/4 cup canola oil
• 1/2 tsp. organic lemon flavoring
• 3/4 cup fresh or frozen raspberries

1. Preheat oven to 375F.
2. In large bowl, whisk together flour, baking soda, baking powder, and sea salt.
3. In small bowl, whisk together soymilk, brown rice syrup, oil, and lemon flavoring.
4. Add wet ingredients to dry ingredients.
5. Mix well by hand.
6. Gently fold in raspberries.
7. Fill the cups of 12-cup muffin tin two-thirds full.
8. Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean.
9. Let muffins cool on cooling rack so bottoms do not become soggy.

wholegrain spelt flour, baking soda, baking powder, salt, unsweetened soymilk, brown rice syrup, canola oil, lemon flavoring, frozen raspberries

Taken from www.vegetariantimes.com/recipe/lemonberry-muffins/ (may not work)