Time: 45 mins Yield: 12 muffins
Ingredients:
- 1 Package Pancake & Waffle Mix
- ⅓ c. Sugar
- 1 ¾ c. Non-Dairy Milk
- ¼ c. Sunflower Oil, or Other Neutral Oil
- Zest of 1 Lemon
- 2 Tbsp. Lemon Juice
- 1 c. Raspberries, Fresh or Frozen
Directions:
Preheat the oven to 375°. Line or spray a muffin pan and set aside. Mix the Pancake & Waffle mix with the sugar in a mixing bowl. Add in your wet ingredients (including zest) and mix until small lumps remain. Fold in the raspberries. Fill each baking cup ½ of the way full and sprinkle the tops with sugar. Bake for 20-25 minutes or until a knife or toothpick comes out clean. For large muffins, bake for 30-35 minutes or until a knife or toothpick comes out clean.
