
Today I offer you the final offering of the Summer Recipe Series: Self-loving treats for a sweet-tooth… Moist Raspberry and Lime Muffins.
Raspberries are such a special treat, and when combined with lime, yummo!
The mild sour taste of the lime, when combined with the sweet tartness of the raspberries – according to my taste palette – make the perfect muffin.
The Moist Raspberry and Lime Muffins freeze extremely well for up to 3 months, so a good treat to have on hand, when you have some school lunch boxes to fill, or have guests coming round when you won’t have time to prepare something fresh.
INGREDIENTS
- 2 1/4 cups Spelt Flour (I like to combine whole spelt and white spelt)
- 2 tsps Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Celtic Sea Salt
- 1/2 cup Coconut Palm Sugar
- 1/2 cup Coconut Oil
- 1 cup Greek Yoghurt
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1 tbl Lime Juice + Zest of 1 Lime
- 1 1/2 cups Frozen Raspberries (use fresh if you prefer)
METHOD
- Preheat oven to 185 degrees celsius.
- In a large bowl, stir together the flour, baking powder, baking soda and salt.
- Melt the coconut oil on the stove, then add in the coconut palm sugar and vanilla and stir well (until the sugar dissolves).
- Once cool, add in the eggs, yoghurt, lime juice and lime zest. Combine well.
- Pour the wet ingredients into the dry mixture and fold until just combined.
- Fold in the raspberries.
- Scoop the mixture into a muffin tray*.
- Bake for 18-22 minutes, or until a knife inserted into the centre of the muffin comes out clean.
- Cool for 10-minutes (so they don’t fall apart), then pop out of the muffin tray and enjoy warm, leave to cool and eat fresh, or pop in the freezer, so you have a batch ready for when they’re needed
*I like to use a silicon tray so I don’t need to use anything to stop the muffins from sticking, and am not at risk of the toxins found in non-stick trays.
If you’re in the Remarkable Relationships course, download the PDF of the recipe, pop it in a folder, and create your own recipe book from all the recipes now available in the BONUS section of the course.
WHY I LOVE THESE INGREDIENTS…
You’ll notice that I use more natural, healthy, eco-friendly ingredients in place of refined products commonly used in cooking. Here’s why…
Spelt Flour
An ancient cousin to wheat, Spelt Flour is less refined, with more fibres and less gluten (although not gluten free), making it easier for the body to digest. It has a mild and sweet flavour, and is my favourite to bake with, as I feel it’s a very easy substitute for most wheat flour recipes, and adds a depth to bread, cookies and muffins, while retaining more of the grain’s natural nutrients and fibre.
Containing lower levels of phytic acid compared to regular wheat, it comes in ‘white spelt’ and ‘whole spelt’ depending on whether you want a lighter fluffier texture or a more grainy wholesome experience. According to Traditional Chinese Medicine, Spelt is mildly warming, with a generally higher nutritional value than it’s relative, wheat. Spelt Flour is often grown using more traditional agricultural practices, which can be more sustainable compared to conventional wheat farming.
Celtic Sea Salt
Celtic Sea Salt is a more natural, less processed alternative to refined table salt, offering a broader range of trace minerals. Yes, it contains over 80 essential minerals, including magnesium, potassium, calcium, iron and zinc. Because of its mineral profile, Celtic Sea Salt supports electrolyte balance and hydration, helping the body absorb and retain water more efficiently, and supports the adrenal glands, which are responsible for managing the body’s stress response and regulating hormones. It can also help with the absorption of nutrients.
Celtic Sea Salt is harvested through natural evaporation of seawater and is often hand-raked, with no additives or bleaching agents, hence its greyish colour. This is in contrast with refined table salt which undergoes heavy processing, including bleaching and the addition of anti-caking agents like calcium silicate and sodium ferrocyanide. What about taste? I love it! It has a more complex, nuanced flavour, with a subtler, richer saltiness; hence why it makes food taste so delicious! This is your more wholesome and eco-friendly salt option.
Coconut Palm Sugar
Coconut Palm Sugar is often seen as a healthier alternative to refined sugar due to its lower glycemic index, retention of nutrients (minerals and antioxidants), insulin content and reduced fructose. I also find it one of the easiest natural sugars to substitute into recipes that call for refined sugar, without drastically altering the flavour or texture of what you cook. In fact, with its rich, caramel-like flavour, it usually enhances the flavour of recipes.
Coconut Palms are a more sustainable crop compared to sugarcane. They require less water, land, and energy to produce, with the trees able to grow multiple products (coconuts, oil, sugar, etc), making them a more efficient, environmentally friendly crop. What I will say, is that while this sugar is delicious with a capital D, remember: All sweets in moderation!
Coconut Oil
Coconut Oil stands out from other oils due to its rich MCT (Medium-Chain Triglycerides) content, which supports energy production, weight management and brain function. It’s a stable oil for high-heat cooking, has natural antimicrobial and anti-inflammatory properties, and benefits our skin, hair and overall health. Coconut Oil is a very versatile oil and a valuable addition to both dietary and personal care routines.
2 Comments on “Moist Lime and Raspberry Muffins: Summer Recipe Series”
Thank you Tamra, your muffins sound delicious
They are! I hope you have a chance to try them out 🙂