Gluten Free Raspberry Muffins

raspberry muffins

raspberry muffins

 

Hi everyone! I haven’t posted in a little while, but here is the most DELICIOUS muffins I have ever tasted!! And the good news is, they are free of grain and sugar! Hurrah!

Here is the recipe:

1 cup raw almonds

1 cup roasted almonds (or 2 cups of 1 type if you don’t have both)

Add almonds to your food processor and whizz them into a meal. It is actually better if you don’t get them quite as fine as store bought almond meal. OR feel free to just go ahead and use store bought almond meal! But it tastes so much better when you make your own.

2 free range eggs

1/4 cup butter, melted (or coconut oil if you’re dairy free)

1 tbls Vanilla essence (or extract, but this is not sugar free)

1 tsp organic apple cider vinegar

1/2 tsp bi-carb soda

1/4 cup rice malt syrup

1 cup fresh or frozen raspberries (or you can use any berries you like!)

Preheat your oven to 180C

Step 1. combine the bi-carb & apple cider vinegar

Step 2. combine all ingredients except raspberries (yep add the bi-carb mix) by hand using a wooden spoon

Step 3. gently fold in the raspberries

Step 4. dollop mixture into muffin tin (I made 10). Use muffin liners if you have them, they make life so much easier. Otherwise grease your tins really well with butter or coconut oil.

Bake for 15 – 20 mins until springy. Remove from oven and cool until just warm. If you can wait!!

These muffins are super delicious. Serve with cream or cut in half and spread with a generous serve of organic butter. Enjoy!