Monday, July 7, 2008
Source: Vegetarian Times (Haley Frederickson)
Makes 9 muffins (slightly modified by Aimee)
1 1/2 cups whole grain spelt flour
½ tsp baking soda
¼ tsp baking powder
1/8 tsp salt
1 tsp grated lemon peel
½ cup milk
½ cup maple syrup
¼ cup oil
¾ cup raspberries
1. Preheat oven to 375. In medium bowl, combine flour, baking soda, baking powder, salt, & lemon peel. In large bowl, whisk together milk, syrup, & oil; add to flour mixture & mix well.
2. Fill greased muffin tin (9 cups), each cup 2/3 full. Place 2-3 raspberries in the batter of each of the 9 cups.
3. Bake about 16 minutes or until cooked in the middle. Gently remove muffins from tin, being careful that the bottoms do not stick. Cool (bottom-side up) & serve.