I’m now writing for one for my favorites- WHOLE LIVING! I love reading their magazine and website. I am happy to be contributing a new column called Naturally Sweet - featuring my sugar-free recipes. This weeks post is delicious lemon raspberry muffins.
I love muffins: they’re so comforting and warming. Unfortunately most that I find are butter- and sugar-laden cakes masquerading as a healthy breakfast.
The first time I had a lemon raspberry muffin, I fell in love. The bright, tart flavor of the lemon and sweet berries makes a perfect pair. I was so proud when I crafted a version of the classic that I could feel good about serving my family for breakfast any day of the week. These are moist and flavorful with just the right amount of sweet.
I like to wrap the cooled muffins individually and freeze them. Then I add them to a lunch pack in the morning—they keep the rest of the meal cool as they thaw—and are thawed and ready to eat by the afternoon.
I’m headed off to New York (yes, I’m very excited) so I will see you next week. HAPPY EASTER!Pin It