Raspberry and yogurt muffins
Simple vegan raspberry and yogurt muffins with a touch of surprising almond.
Servings 12 muffins
Ingredients
Wet ingredients
- 1.3 (1/3 cup) mix of vegetable oil and cannabis-infused oil , depending on your potency preference
- (2/3 cup) white sugar
- 1 (1 cup) plant-based yogurt
- 1 1/2 tsp almond extract
- 60g (1/4 cup) plant-based milk
Dry ingredients
- (1 1/2 cup) Unbleached flour
- (3 tbsp) cornstarch
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- (1 1/2 cup) fresh raspberries ,halved
Instructions
- Preheat your oven at 350F, or 180C
- In a large bowl, whisk together all the wet ingredients.
- In a bowl, mix together all the dry ingredients, except the raspberries. Add the dry ingredients to the wet ingredients and whisk until homogenous.
- Fold the halved raspberries into the batter.
- With an ice-cream scoop, divide the batter equally into a lined muffin tin. This should give you 12 regular-sized muffins.
- Cook for 20 minutes, or until a toothpick inserted into the middle comes out clean.
- Let the muffins cool on a wire rack.
- Enjoy
Notes
- I like to dose my edibles at 10mg of THC per muffins.
- This recipe makes 12 regular muffins. I use a flushe ice scream scoop for portioning the muffin batter.
- Once cooled, store in an airtight container in the fridge for up to 4 days, or in the freezer for long term storage.