Lemon & Raspberry Muffins

Method

1. Preheat oven to 180° Line a muffin tin with 12 muffin cups or grease the muffin tin with butter or cooking spray if the tin isn’t non-stick.

1. In a large bowl, combine the flour, baking powder, baking soda and salt.
2. In a separate bowl, combine the oil and honey (or maple syrup) with a whisk. Add in the eggs and beat well. Then add in the yoghurt, vanilla extract and lemon zest, and mix well.
3. Pour the wet ingredients into the dry ingredients and stir mixture with a big spoon until just combined. Then gently fold the raspberries into the batter.
4. Divide the muffin batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins evenly with the raw sugar.
5. Bake the muffins in the oven for 20-22 minutes, or until the muffins are golden and a toothpick comes out clean when inserted into a muffin.
6. Remove the muffin tin from the oven and allow the muffins to cool for 5-10 mins. Then carefully transfer the muffins from the tin to a cooling rack, using a small spatula or knife to help remove them if needed. Top with coconut flakes if desired.