Fresh Raspberries & Lemon . . . A Summer Muffin!

A Summer Muffin!  Oh, how good that sounds!  But let me tell you . . . it tastes even better.  Fresh, plump red raspberries, the sparkle of lemon zest, the delicate crumble of the cake . . .  A Summer Muffin!



Not really much to say or write except . . . delicious and oh so summery!  So get into your kitchen early in the morning and whip up a batch to start off another Summer Day!

Summery Raspberry & Lemon Muffins




a dozen large muffins

1 large lemon

1/2 cup sugar (I used coconut blossom sugar)

1 cup milk (I used plain soy)

1 Tablespoon lemon juice

1/3 cup canola oil

1 large egg

1 teaspoon vanilla extract

1 3/4 cup spelt flour

1/2 cup unsweetened coconut, dried & shredded

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1 1/2 cup raspberries, fresh or frozen

Preheat oven to 400 F/200 C.

Line 12 large muffin tins with paper liners.

In medium bowl, zest one large lemon with a micro plane.  Add sugar and with a fork mix zest evenly through sugar.  Then, add in milk, lemon juice, oil, egg and vanilla.

In a large bowl, whisk together the flour, dried coconut, baking powder, baking soda and sea salt.  Pour the wet ingredients into the flour mixture and fold everything together.  Finally, gently fold in the raspberries.

Divide the batter among the muffin lined tins.  Bake until the edges and tops are golden; approximately 20 minutes.

Allow muffins to cool and . . . EAT!  And believe me, your kids will eat them up . . . FAST!



Because this is what you are left with . . .


Oh a summer muffin is just like a summer day . . . The Best!

To eating a bite of summer . . . with one Summery Raspberry & Lemon Muffin at a time!  Hugs, M.



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