Raspberry & Lemon Muffins

Raspberry Muffins
THIS RECIPE IS TAKEN FROM MY NEW EBOOK: STEP INTO SUMMER

These muffins are so easy to make and the lemon makes them feel light and fresh. I’ll often whip up a batch for impromptu visitors. Don’t you find the sun seems to make everyone much more sociable? Enjoy these with a cup of delicious green tea.

You’ll Need (makes 12)

  • 160g ground almonds
  • 120g teff flour
  • 2 tbsp tapioca flour
  • 1 tsp gluten free baking powder
  • a pinch of salt
  • 100g honey
  • 120g coconut oil (cuisine flavour if possible)
  • 1 tsp vanilla essence zest of 2 lemons
  • 4 eggs, yolk separated
  • 160ml nut milk (I used almond)
  • juice of one lemon
  • 250g rasberries

Step-by-Step

  • Pre heat oven to 180c and grease or line a 12 hole muffin tin.
  • Combine the ground almonds, teff flour, tapioca, baking powder and salt in bowl and whisk to make sure there are no lumps.
  • In a food processor, combine the honey, coconut oil, vanilla essence and lemon zest until smooth, then add the egg yolks one by one until you have a creamy mix.
  • Beat the egg whites to soft peaks. Add the wet mix to the dry mix, along with the nut milk, lemon juice and 2/3 of the raspberries and fold to combine.
  • Fold in the egg whites and divide evenly into the muffin tins and place one or two raspberries on top.
  • Bake for 25 minutes, or until a knife comes out clean.

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