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(From Vegetarian Times, May 2008). "Haley Fredrickson has been a vegetarian for 16 years, and she concocted this recipe to create a healthful treat free of refined sugars and white flour."
- Preheat oven to 375°F.
- In large bowl, whisk together flour, baking soda, baking powder, and sea salt. In small bowl, whisk together soymilk, brown rice syrup, oil, and lemon flavoring.
- Add wet ingredients to dry ingredients, mix well by hand.
- Gently fold in raspberries. Fill the cups of 12-cup muffin tin two-thirds full.
- Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. Let muffins cool on cooling rack so bottoms do not become soggy.