Ingredients
Muffins
- 85 g Rice malt syrup, (or honey)
- 120 g coconut milk
- 1/2 teaspoon Vanilla extract/essence
- 60 g Coconut Flour
- 3 eggs
- Juice of 1/2 a Lemon
- 1 teaspoon Bi-carb soda
- Pinch salt
- 100 g berries of choice
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 175c. Grease a 12-hole muffin tin or put 12 silicon cupcake moulds onto a tray.
Put Rice Malt Syrup (or honey), coconut milk and vanilla into bowl and mix 5 sec/speed 4 to combine.
Add coconut flour and eggs and mix 5 sec/speed 5. Scrape down bowl and mix another couple of seconds on speed 5 if not properly incorporated.
Add lemon juice, bi-carb and salt and mix 5 sec/speed 4 to combine.
Gently stir in berries by hand or 5 sec/
speed 3 until combined.Spoon mix into prepared muffin tin or silicon moulds and bake for 20-25 minutes. Allow to cool slightly before removing from tin/moulds.
Method:
speed 3 until combined.Tip
The original recipe for these muffins is from here: //www.wholefoodsimply.com/raspberry-muffins/.
I used blueberries in my muffins, however I think any fresh berries would go lovely in here.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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