WATCH:
INGREDIENTS
MAKES 6 LARGE OR 12 SMALL MUFFINS
- 2 CUPS NODO SELF RAISING FLOUR
- 1 CUP RAW OR PANELA SUGAR
- 1/2 CUP ALMOND MEAL
- 3 LARGE EGGS
- 1 TSP APPLE CIDER VINEGAR
- 1 TSP VANILLA
- 1 + 1/4 CUP COCONUT MILK
- 1/2 CUP COCONUT YOGHURT
- 1/2 CUP COCONUT OIL (MELTED)
- PINCH OF SALT
- 1 CUP RASPBERRIES + EXTRA FOR TOPPING
METHOD
- BEGIN BY PREHEATING THE OVEN TO 160C.
- TAKE OUT A MUFFIN TRAY AND LINE WITH MUFFIN PAPERS OR SPRAY WITH COCONUT OIL
- IN A LARGE BOWL, ADD ALL THE WET - COCONUT MILK, YOGHURT, OIL, APPLE CIDER VINEGAR, VANILLA AND EGGS. WHISK WELL TO COMBINE.
- IN A SEPARATE BOWL, ADD ALL DRY - FLOUR, RAPADURA SUGAR AND ALMOND MEAL. STIR WELL.
- ADD DRY TO WET AND MIX TIL COMBINED
- GENTLY FOLD IN THE BERRIES.
- SPOON THE MIXTURE EVENLY INTO BAKING MOULD.
- PLACE TRAY IN OVEN (FAN FORCED) AND ALLOW TO BAKE FOR 35-40 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)
- Mashed banana and crushed pecans
- Blueberries and pistachios