Ingredients
100g coconut sugar (or 140g raw sugar)
- 100 gram Coconut sugar, (can sub with 140g raw sugar)
- 300 gram Self Raising Flour
- 2 eggs
- 40 grams coconut paste, (can sub with coconut oil, EVOO or butter)
- 250 grams coconut milk, (can sub with regular milk)
- 2 teaspoon Vanilla Bean Paste, (can sub with vanilla essence)
- 140 gram White Choc Chips (dairy free)
- 200 gram frozen raspberries, (can sub with fresh)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180 degrees
2. Mill sugar and SR flour for 5 sec/sp 9
3. Add eggs, coconut paste, coconut milk and vanilla, mix for 20 sec/sp 6
4. Add choc chips, mix on
"Counter-clockwise operation" , 10 sec/sp 45. Fold raspberries through gently with spatula
6. Spoon into prepared muffin tin/patty tins
7. Bake for approx 20 mins or when golden and skewer comes out clean.
Tip
With this recipe I made 12 cupcake size muffins and 16 mini muffins. I like to individually wrap these and freeze for easy kids lunchbox fillers.
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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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