Raspberry Yogurt Muffins with Ashwagandha Root

Raspberry Yogurt Muffins with Ashwagandha Root

Ingredients:

• 4 tbsp butter (or substitute with vegan butter or coconut oil)
• 1 egg
• 1/2 tsp vanilla extract or powder
• 1/2 cup coconut sugar
• 1 cup all purpose flour (or gluten free all purpose flour)
• 1 tsp Teelixir Ashwagandha root
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• 1 cup greek or plain yogurt (or your favourite dairy free yogurt)
• 1/2 cup raspberries (fresh not frozen)
• Pinch of salt

Directions:

1. Preheat oven to 350 degrees F or 176 C.
2. Lightly spray muffin tin with coconut oil or line tin with muffin papers.
3. In a large bowl using a hand mixer whip together butter, egg, vanilla extract, yogurt, and sugar until creamy.
4. In a separate bowl sift together the flour, Ashwagandha root, cinnamon, and salt.
5. Combine wet and dry ingredients and add the raspberries. Gently fold until almost combined.
6. Spoon the mixture evenly into muffin tin filling almost to the top.
7. Place in oven and bake for 25-30 minutes.
8. Enjoy your delicious Raspberry Yogurt Muffins with Ashwagandha Root!

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