(Musical Accompaniment: Bob Dylan, Freewheelin')
2 1/4 cups Bobs Redmill Gluten Free All Purpose Flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup veggie oil (melted earthbalace does the trick too)
1/3 cup agave nectar
1/3 cup maple syrup
2/3 cup almond milk
2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 lemon, zested
1 cup raspberries
Preheat the oven to 325 degrees F. Oil a muffin tin or line it with paper liners.
Mix together the flour, baking powder, baking soda and salt. Add in the oil, agave nectar, almond milk, vanilla, and lemon extracts and lemon zest, and stir until there are no clumps remaining. Gently fold in raspberries.
Pour the batter in each prepared cup, almost filling it (but not quite! these muffins will rise!) Bake on the center rack for about 25 minutes, or until the tops are a light golden brown.
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