Heat the over to 375. Line a 12-cup muffin tin with paper liners.
In a large bowl, stir together the quinoa flakes flour, Splenda, baking powder, lemon zest, baking soda, and salt.
In another large bowl, whisk together the buttermilk, oil, and egg. Make a well in the center of the dry ingredients, add the buttermilk mixture, and fold until just combined. Fold in the raspberries.
Spoon the batter into the muffin cups and bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Originally Submitted
2/12/2011
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