Fruit Muffins

2 cups spelt flour
⅓ cup organic sugar cane
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¼ cup fresh orange juice
2 Tbsp vegetable oil
½ tsp vanilla extract
1 cup vanilla yogurt
1 large egg, lightly beaten, or ¼ cup egg substitute
1 cup fresh or frozen raspberries, or any other berries
1 ripe banana mashed
zest of 1 orange

Preheat the oven to 400°F. Lightly coat 12 muffin cups with cooking spray or line with paper muffin liners.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the orange juice, oil, banana, zest, yogurt and egg. Add to the dry ingredients and stir just until the dry ingredients are moistened. Do not over mix! Gently fold in the raspberries or other fruit.

Divide the batter among the muffin cups. Bake until golden, about 16 to 18 minutes.

Remove from the pan and let cool on a wire rack. Makes 12 Muffins.