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Raspberry Corn Sunburst Muffins
Ingredients
  • 1 ⅓ cups white whole wheat flour
  • ¾ cup cornmeal
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 ⅓ cup almond milk
  • 2 teaspoons lime juice
  • 3 tablespoons ground golden flax seed
  • 3 tablespoons vegetable oil, preferably olive or canola/olive blend
  • ⅓ cup dark agave nectar
  • 1 ½ cups frozen raspberries, keep frozen until ready to add to batter
  • ¼ cup chopped pecans
Steps
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