Cranberry Lemon Yogurt Muffins

Course Snack

Prep Time 15

Cook Time 22

Servings

Calories 164.6kcal

Preheat oven to 350°F.
In a large bowl, combine the spelt flour, oat flour, coconut, baking powder, baking soda, lemon zest, salt, and cranberries. Mix well.
In another bowl, whisk together the yogurt, milk, maple syrup, and lemon juice.
Add the wet mixture to the dry, and stir through until just combined.
Scoop into a muffin tray with muffin liners (parchment liners work well), filling 12. Bake for 19-22 minutes, until set and golden.
Remove and let cool in the muffin pan for a few minutes, then transfer to a cooling rack to cool completely.

Ingredients	Quantity	Measure	Cost
Whole Grain Spelt Flour	2	Cups	2.81
Oat Flour	2	Cups	1.67
Shredded Unsweetened Coconut	1	Cup	1.07
Baking Powder	4	Tsp	0.30
Baking Soda	1	Tsp	0.02
Lemon Zest	1	Tbsp	0.18
Sea Salt	½	Tsp	0.01
Cranberries	2/3	Cup	1.38
Vanilla Non-dairy Yogurt	2	cups	4.50
Plain Non-dairy Milk	2/3	Cups	0.48
Maple Syrup	1	cup	4.50
Lemon Juice	2	tbsp	0.36
Total			17.28
Cost per serving			0.72