Raspberry Rosemary Muffins
Prep Time: 00:15
Cook Time: 00:20
1 tbsp ground flax seed
3 tbsp water
2 cups unbleached all - purpose flour
1/2 cup organic cane sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup + two tbsp almond or soy milk
2 tbsp coconut oil, melted
1/2 cup unsweetened organic apple sauce
1 tbsp chopped fresh rosemary
1 cup organic raspberries
1Preheat oven to 375F. Line a muffin tin with baking cups or spray with nonstick spray.
2In a small cup, prepare flax egg by mixing ground flax seed with 3 tbsp water. Set aside.
3In a large bowl, mix all dry ingredients. In a separate smaller bowl, mix all wet ingredients, including flax egg.
4Add wet ingredients to dry ingredients and stir until combined. Add rosemary and stir.
5Very gently stir in the raspberries, being careful not to smash them! A few may break and bleed some color into the batter which is fine, but you want to keep most of the berries in tact.
6Fill muffin cups with batter so each one is 3/4 full. Place muffin tin in the oven and bake for 18-20 minutes. When they are golden brown, remove from oven and let cool.
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