Raspberry muffins Recipe Gluten-free, dairy-free (casein-free) and vegetarian.

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ORGANIC INGREDIENTS

• 75 g (1/3 cup + 2 tbsp) flaxseed
• 250 g (1 3/4 cups) all-purpose flour "La Merveilleuse"
• 15 ml (1 tbsp) baking powder
• 1 ml (1/4 tsp) salt
• 1 medium egg (45 g)
• 175 g (1/2 cup) honey
• 50 g (1/4 cup) light olive oil
• 185 g (3/4 cup) plant-based milk substitute*
• 7,5 ml (1 1/2 tsp) vanilla extract
• 195 g (1 1/2 cups) fresh or frozen raspberries

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PREPARATION

1. Preheat oven to 180 °C (350 °F).
2. Finely grind the flaxseed in a coffee grinder.
3. In a bowl, combine the flour, ground flaxseed, baking powder, and salt.
4. In a separate bowl, beat together the egg, honey, oil, milk substitute, and vanilla.
5. Incorporate the dry ingredients with the liquids and mix, using an electric mixer or a whisk, until the batter thickens.
6. Using a wooden spoon, add the raspberries.
7. Divide the batter evenly into a lined muffin pan.
8. Bake on the middle rack for 30 minutes, or until an inserted toothpick comes out clean.
9. Unmold muffins immediately after removing the pan from the oven and let cool on a wire rack.