Raspberry Lemon Muffins

Sounded a little tart for my palate, but it turns out to be dynamite! I found the base recipe at vegalicious. Here is my version which made 6 pretty small muffins:

Ingredients:

1/2 cup whole wheat pasty flour

1/2 cup all-purpose flour

1/2 cup sugar

1 teaspoons baking powder

dash of salt

1 teaspoon grated lemon zest

1/2 cup soy yogurt (all I had was peach)

1 1/2 T applesauce + 1 t vegetable oil

1 T lemon juice

1 egg replacement

squirt of lemon extract

3/4 cup raspberries

Directions:

1. Preheat the oven to 400F
2. In a large bowl, mix together the soy yogurt, applesauce, oil, lemon juice, lemon zest, egg replacements and lemon extract.
3. Add sugar, flour, baking powder and salt.
4. Gently stir in the raspberries.
5. Spoon batter evenly into the prepared muffin cups.
6. Bake for 15 to 20 minutes in the preheated oven, or until toothpick comes out clean

Not only were these REALLY GOOD, but they were a beautiful color. I used frozen raspberries and included some of the juice when I added the raspberries to the batter.

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