Raspberry-Lemon Millet Muffins

Directions

1. 1
   1. Preheat the oven to 400°F and line a 12-count muffin tin with baking cups or some kind of non-stick spray (you can always use parchment squares if you run out of baking cups).
2. 2
   2. Combine dry ingredients (flour through salt) in a large bowl and set aside.
3. 3
   3. Melt the coconut butter in a saucepan over low heat then remove it from heat and allow to cool a bit. Mash the raspberries in a small bowl. In another bowl, whisk two eggs, then add honey, lemon zest, lemon juice, yogurt and melted coconut butter. Use a hand mixer on medium speed, and mix until the mixture becomes thick and creamy.
4. 4
   4. Pour wet ingredients into the bowl of dry ingredients and use a spoon to combine until smooth. Add muddled raspberries. Measure a little more than 1/4 cup of batter into each cup-fill them to just below the brim.
5. 5
   5. If desired, sprinkle with cane, brown, or coconut palm sugar before baking.
6. 6
   6. Place muffins into the oven and bake for 15 minutes or until golden brown.