Raspberry Muffins

This recipe was my very first venture into whole food baking. Just reading the ingredients brings me back to weekends "studying" by the streams in Sedona, AZ. They must have been pretty good to keep my changing recipes all these years! John, these are for you!

Raspberry Muffins

DRY
2 1/2 cups whole wheat flour
1/2 cups dry soy milk powder
1 tsp alum free baking powder
1 tsp baking soda

WET
3/4 cup maple syrup
3/8 cup melted coconut oil (or any other high fat veg oil)
1 1/4 tsp lemon juice (or more to taste)
3/4 tsp lemon peel- grated
1 beaten egg OR 1 Tbl ground flax seeds whisked with 2 Tbl water

1/2 large package frozen rasberries

PreHeat oven 350F/175C
Whisk together all WET ingredients until emulsified.
In a bowl, mix all DRY ingredients.
Pour WET ingredients into DRY and FOLD in gently.
Stir in frozen rasberries.
Bake at 350F for approx 15 minutes.

You can bake this as a loaf if desired.