Raspberry Lime Muffins
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 lime, zested
3/4 cup turbinado sugar
1 cup nondairy milk (I use soy)
1/3 cup canola oil
2 1/2 tablespoons lime juice
1 tablespoon white vinegar
1 cup raspberries (fresh or frozen)
1. Preheat oven to 400 degrees F. Grease muffin tin. In a large bowl, combine flour, baking soda, salt and lime zest.
2. In a medium bowl, combine sugar, milk, oil, lime juice, and vinegar. Mix well. Add to flour mixture. Stir until just blended.
3. Gently fold in raspberries. Fill muffin cups 2/3 full. Bake 20 minutes or until toothpick inserted into muffins comes out clean.
4. Remove from oven. Let sit for 10 minutes. Remove muffins from tin and cool on a wire rack.