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

1. BEGIN BY PREHEATING THE OVEN TO 160C.
2. TAKE OUT A MUFFIN TRAY AND LINE WITH MUFFIN PAPERS OR SPRAY WITH COCONUT OIL
3. IN A LARGE BOWL, ADD ALL THE WET - COCONUT MILK, YOGHURT, OIL, APPLE CIDER VINEGAR, VANILLA AND EGGS. WHISK WELL TO COMBINE. 
4. IN A SEPARATE BOWL, ADD ALL DRY - FLOUR, RAPADURA SUGAR AND ALMOND MEAL. STIR WELL. 
5. ADD DRY TO WET AND MIX TIL COMBINED
6. GENTLY FOLD IN THE BERRIES.
7. SPOON THE MIXTURE EVENLY INTO BAKING MOULD.
8. 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