Lemony Raspberry Muffins with Ginger and Almonds

Makes 12 regular size muffins

2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1 teaspoon salt

2/3 cup regular or light coconut milk

2 tablespoons butter, melted

1 large egg, lightly beaten

The zest of 1 lemon (about 1 teaspoon)

1 teaspoon lemon juice

3 tablespoons honey

2 teaspoons pure almond extract

A (1-inch) piece of fresh ginger, minced

3/4 cup fresh raspberries (or unthawed frozen berries)

2 tablespoons sliced almonds

1. Plack rack in center of oven and preheat to 375 degrees F. Spray a 12-mold muffin pan with cooking spray.

2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, combine coconut milk, butter, and egg. Add lemon zest, lemon juice, honey, almond extract, and ginger, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the raspberries. Spoon batter evenly into the 12 molds. Sprinkle tops of muffins with sliced almonds.

4. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

Recipe created by Susan Russo of Food Blogga.