LEMON MUFFINS WITH RASPBERRY (gluten free, oil free, sugar free)


(4 pc)
buckwheat flour 85 g
almond flour 25 g
agave syrup 75 g
vegetable milk 80 ml
lemon zest 1 tsp
raspberries 12 pcs
baking powder 1 tsp
soda 0.5 tsp

Mix all dry ingredients. In a separate bowl, combine the liquid and zest. In dry add liquid and mix. Divide the dough into molds, insert raspberries inside. Bake at 180C for 25 minutes.