Skin-loving Raspberry Lemon Muffins

Skin loving raspberry lemon muffins

These skin-loving raspberry lemon muffins are deliciously moorish – juicy bits of raspberry keep them moist and there’s enough sweetness to keep you coming back for more. Perfect for afternoon or morning tea, and school lunchboxes.

To up the skin-nourishing ante, I’ve included a level dessertspoon of my raspberry marine collagen booster. This will not only give your muffins a lovely raspberry tang, but it’s a super easy way to make sure you’re replenishing collagen production along the way. Remember, impactful collagen is the collagen you actually take, regularly.. 

They’re gluten, egg and dairy free for those with intolerances. The almond meal can be subbed out for cashews if you need. 

Collagen raspberry lemon muffins

Makes 12

2 1/4 cups gluten free flour
1/2 cup almond meal
1/4 cup coconut sugar
1 level dessertspoon raspberry marine collagen booster *
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt

1 cup milk (I used almond)
1/2 cup water
1/4 cup runny honey
3 tablespoons coconut oil, melted
2 tablespoons lemon juice
Zest of 1 lemon
1/2 teaspoon vanilla extract

1 1/2 cups fresh or frozen raspberries

Hot tip: don’t add more than one dessertspoon as the collagen powder will be too drying for the recipe.
Hot tip 2: if you don’t use the collagen powder, reduce the milk by 1/4 cup, and assess consistency. 

Preheat oven to 180 degrees celsius. Line your muffin tray with muffin liners.

Mix together all the dry ingredients in a bowl.

In small saucepan, gently heat and melt the coconut oil with the milk and honey so that the coconut oil doesn’t solidify when you combine it with cold liquids, and so that the honey emulsifies if it’s thick. Add in the lemon juice and zest.

Now, gently stir the wet ingredients into the dry until they are just combined. Remember, over stirring batter will make it dense and gummy, so less is more here! Then, fold in the raspberries very gently.

Pour or scoop batter into your 12 muffin liners and bake in the oven for 25-30 minutes. Check at the 25 minute mark, by inserting a skewer – if it comes out clean, it’s done! 

Allow the muffins to cool for a good hour before removing from their liners, otherwise you’ll leave much of the muffin behind – in my impatient experience!

For another skin-loving sweet recipe, make sure you give these Raspberry Macadamia Collagen Bliss Balls a run – they are also delish! 

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