Zesty for summer!

Summertime, Summertime, oh how I have so many mixed emotions about you sweet summertime. Heat means pool time, and an uncomfortable constant sweat. Blooming means fresh fruit, but also a slight loss of heavy appetite. So, what's a gal to d? Oh yeah, make light and delicious lemon muffins!

When life gives you lemons...

Most people would finish that phrase by saying "you make lemonade!", or some sort of smart-alike response they think up on the spot. However, a girl such as me automatically thinks to make *drum roll* lemon muffins, which would be complimented perfectly by none other than the always tart but perfectly delicious raspberry!

This summertime treat is small and light, but doesn't lack any of the flavor to satisfy your sweet tooth! Baking this little gem is sort-of strange but doesn't fail to always make the perfect zesty snack.

How to make it:

ingredients-

~ 3/4 cup granulated sugar

~ zest & juice from 1 whole lemon

~ 1 cup all-purpose flour --- substitute coconut flour for best flavor if gluten free!

~ 1 tspn baking powder

~ 4 Tbs unsalted butter --- substitute coconut oil if you're looking to make them last a few days AND keep their moisture!

~ 1 medium egg

~ 2 Tbs unsweetened soy milk --- substitute any unflavored milk of choice

- 1 container of raspberries (enough for 1 for each muffin)

Take that ^ and bake this --->

- preheat oven to 375°F and grease or line muffin tin

- In a large bowl, add lemon zest to sugar to let the zest release oils and aromatics.

- In a separate medium bowl, whisk together flour and baking powder; set aside.

- Add melted butter (or coconut oil) to bowl with sugar and zest. Add egg and mix well until combined. Stir in milk. Then, add dry ingredients and stir until just combined.

- Add lemon juice and mix well.

- Fill each muffin cup 3/4 full.

- Bake for 5 min, remove pan and place 1 raspberry in center of each muffin. Put bake in oven and finish baking for 7 minutes.

-ENJOY! (perfect with glass of strawberry lemonade!)