Fresh, ripe raspberries and nutritious whole milk yogurt set these muffins apart from the rest. This recipe uses our deliciously creamy A2/A2 Organic 100% Grass-fed Full Fat Yogurt, loaded with beneficial probiotics that promote gut health and protein that helps build strong bodies.

Huge thanks to @Supermom.Eats for this recipe!

INGREDIENTS

- 1 ¼ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons chia seeds
- 2 eggs
- ½ cup maple syrup
- ¾ cup Alexandre A2/A2 Organic 100% Grass-Fed Full Fat Yogurt
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 ½ cups fresh or frozen raspberries

METHOD

Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin with non-stick muffin liners and set aside. 

In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and chia seeds and mix well.

In a medium bowl, mix eggs, maple syrup, @alexandrefamilyfarm Organic 100% Grass-Fed Full-Fat Yogurt, vanilla extract, and lemon juice.

Pour wet ingredients into the flour mixture and stir to combine, careful not to overmix. Add raspberries and stir them in.

Scoop the muffin batter into each muffin liner, filling each liner to the brim. Bake in the oven for 20 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.

Makes 12 muffins.