1cupcoconut oilyou can use butter or 1/2 butter and 1/2 coconut oil
1cupsugarI only use raw organic cane sugar to avoid GMO’s
4eggs
2teaspoonsvanilla
2teaspoonsgrated lemon zest
1and 1/2 cups plain yogurt or sour cream
1/2cupmilk
2and 1/2 cups floursoft white wheat or all purpose
1/2teaspoonbaking soda
1teaspoonbaking powder
2cupsfresh or frozen raspberries
Filling
4tablespoonssoftened cream cheese
2tablespoonssugar
1/2squeezed lemon
1teaspoongrated lemon zest
Instructions
Preheat oven to 400 degrees. Grease tins. Beat eggs, coconut oil, sugar, and vanilla together. Cream in lemon zest, yogurt, and milk. Mix dry ingredients together and blend with liquids. Add berries at the end.
Cream together cream cheese, lemon, and sugar. Fill greased muffins tins half way with batter. Spoon a large teaspoon into center of batter. Top with remaining batter, completely covering cream cheese.Sprinkle with raw sugar. Bake for 16 to 20 minutes or until toothpick comes out clean.
Allow to cool and then take a little bite of heaven.