I recently picked up Tieghan Gerard’s latest cookbook: Half Baked Harvest – Every Day and was inspired by her blueberry lemon poppyseed muffins. They’re so delicious, you can’t stop at one muffin. I wanted to try something similar to her recipe, but with a different flavor profile. Raspberry and lime! I was pleasantly surprised with how well they turned out that I couldn’t keep this recipe to myself. That first bite tastes like key lime pie with fresh raspberries on top. Absolutely delicious!
Recipe:
1/2 cup of honey
1/2 cup of coconut oil (melted)
2 tsp vanilla extract
2 eggs
1 single serve Greek yogurt (plain)
1 1/2 limes
1 3/4 cups of GF flour (I used Bob’s Red Mill)
2 tsp baking powder
1 tsp baking soda
pinch of salt
1 cup of fresh red raspberries
1/2 cup of fresh blackberries (optional)
3 Tbsp raspberry jam
Mix wet ingredients (minus the jam) in a bowl, add juice of 1 1/2 limes and zest of one lime. In a separate bowl, combine dry ingredients. With mixer going, slowly add dry ingredients to wet. When dough forms, add jam and berries until just combined. Drop into parchment lined muffin tins and bake in a preheated oven at 350 for 25-35 minutes.
I hope you enjoy these muffins as much as our family does!
Happy Baking!
-Lauren