Raspberry Bakewell Muffins
- Get link
- X
- Other Apps
How To:
1. Preheat the oven to fan 200ºC/Gas mark 7 and line a six-hole muffin tin with baking parchment liners or squares of baking parchment.
2. Beat the eggs in a large bowl, then stir in the melted butter or coconut oil with the maple syrup, vanilla extract, ACV or lemon juice and salt. Sift the coconut flour and bicarbonate of soda into the batter and fold in well to ensure there are no lumps. It will thicken as the coconut flour absorbs the liquid.
3. Divide the batter equally between the paper liners in the tin, then distribute the raspberries evenly between the liners, pushing most of the berries down into the batter and leaving a few to stud the top of each muffin for decoration. Sprinkle with flaked almonds if you like.
4. Bake in the centre of the oven for 20 minutes until lightly golden at the edges, then remove from the oven and transfer to a wire rack to cool before serving.
The post Raspberry Bakewell Muffins appeared first on HEMSLEY + HEMSLEY - healthy food and living.
source http://www.hemsleyandhemsley.com/recipe/raspberry-bakewell-muffins/
- Get link
- X
- Other Apps
Comments
Post a Comment