INGREDIENTS

MAKES 12 LARGE OR 24 SMALL MUFFINS

• 550g (4 CUPS) NODO SELF RAISING FLOUR
• 270g (2 CUPS) RAPADURA SUGAR
• 100g (1 CUP) ALMOND MEAL 
• 6 LARGE EGGS
• 1 TSP APPLE CIDER VINEGAR
• 1 TSP VANILLA 
• 100g (1/2 CUP) COCONUT MILK
• 125g (1 CUP) COCONUT YOGHURT
• 125g (1 CUP) COCONUT OIL
• PINCH OF SALT
• 250g FRESH RASPBERRIES

METHOD

1. BEGIN BY PREHEATING THE OVEN TO 160C.
2. TAKE OUT A MUFFIN TRAY AND LINE WITH MUFFIN PAPERS. 
3. IN A LARGE BOWL, ADD IN THE COCONUT MILK, YOGHURT, MELTED OIL, APPLE CIDER VINEGAR, VANILLA AND EGGS. WHISK WELL TO COMBINE. 
4. IN A SEPARATE BOWL, COMBINE THE SIFTED FLOUR, RAPADURA SUGAR, ALMOND MEAL AND SALT. STIR WELL. 
5. ADD IN THE FRESH BERRIES, GENTLY FOLDING THROUGH. 
6. SPOON THE MIXTURE INTO MUFFIN PAPERS (APPROX 3 TBSP PER MUFFIN PAPER)
7. PLACE TRAY IN OVEN AND ALLOW TO BAKE FOR 35 MINUTES OR UNTIL A SKEWER INSERTED COMES OUT CLEAN. 

Flavour Suggestions

Try switching raspberries out for:

- Strawberries and Chocolate Chips (dark, milk or white chocolate)

- Sliced banana and crushed pecans on top

- Blueberries and pistachios on top

- Chocolate Chips and Hazelnuts

- Soaked dates and 1 tbsp of cinnamon mixed through