Breads, Breakfast, Comida Latina, Dairy Free, Recipes, Snacks, Sweets

Lime Raspberry Poppy Seed Muffins

May 8, 2014
 Here’s what I want for Mother’s Day……..
  • I want my children to shout “Hooray!” whenever I announce what’s for dinner… matter what’s for dinner.
  • I want to drink a glass of stellar red wine on a regular basis without feeling like I have a hypnotist sitting on my shoulder saying “you’re getting sllleeepppyyy”.
  • I want all children to calmly and without protest go to bed at 8pm every night for the rest of their lives.
  • I don’t want any more of those days when I look in the mirror and think My God I look old, tired, fat…you fill in the blank.
  • I want to be wearing no more than two layers of clothing by the end of May.
  • I want more compassion and less frustration.
  • I want to laugh more and worry less.
  • I want words of wisdom to freely flow from my lips when faced with questions such as “Mama, what are slaves?” and “Why do people kill each other?”
  • I want to listen more and critique less.
  • I want to have the courage to raise children who understand the world can be a brutal place but that’s okay, they should not be afraid, sometimes the struggle is the blessing.
  • I want more love and less guilt.
  • I want my kids to go through life feeling loved, protected, proud, and humble.
  • And I want to eat Lime Raspberry Poppy Seed Muffins, warm out of oven, slathered with butter and that is all.
Lime Raspberry Poppy Seed Muffins

Yield: 12 Muffins


  • 2/3 cup granulated sugar, plus extra for dusting
  • zest and juice of 1 lime
  • 1 3/4 cup white whole wheat flour
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon fine salt
  • 3/4 cup almond milk
  • 1/2 teaspoon apple cider vinegar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 6 ounces (1 heaping cup) raspberries


  1. Heat oven to 375°F and arrange a rack in the middle. Grease 12 muffin cups or line with paper liners. Combine sugar and lime zest in a medium bowl and rub together with your fingers until the lime zest in coated in sugar and the sugar smells like limes.
  2. Add the flour, poppy seeds, baking powder, cream of tartar, and salt and whisk to combine.
  3. In a separate large bowl, whisk together the almond milk, vinegar, eggs, vanilla, oil, and lime juice.
  4. Add the flour mixture to the liquid mixture and combine with a rubber spatula until most of the flour is mixed in. Add the raspberries and gently fold them in, being careful not to break them up too much.
  5. Divide the mixture between the muffin cups (they will be mostly full) and generously sprinkle the tops with sugar.
  6. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove to a wire rack and serve warm with butter.

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  • Tiffany May 8, 2014 at 3:12 pm

    Hooray! These muffins sound and look awesome, thank you for sharing dairy free recipes!

    • Kate Ramos May 9, 2014 at 2:10 pm

      Your welcome Tiffany! They are so good, you’d never know they are dairy free!