These raspberry and rhubarb muffins are a delicious treat for the summer months. Enjoy with a cup of tea or coffee with your friends and family.
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Raspberry Rhubarb Muffins
Ingredients
- 2 Tbsp Ground flaxseed
- ½ cup Apple sauce
- 1/2 cup Coconut milk
- 1 Tbsp Lemon Juice
- 1 Tbsp Fresh ginger (minced)
- ⅔ cup Sugar
- 2 ½ cup Oat flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- ¾ cup Rhubarb
- ½ cup Fresh raspberry
Instructions
- Pre-heat the oven to 175 C (347 F) and line a muffin tray with paper cups (alternatively you can generously grease each compartment with coocnut oil).
- In a small bowl, make a flax 'egg' by mixing the flaxseed with 4 tablespoons of water and set aside.
- In a large mixing bowl, add the apple sauce, coconut milk, lemon juice, minced ginger, sugar and mix well.
- Add the flax 'egg' them sift the oat flour, baking powder, baking soda and salt into the bowl. Mix well until the dry and wet ingredients are combined.
- Add the 1/2 cup of the rhubarb and 1/4 cup of the raspberries then mix the batter(the rest will be used for decoration on the top).
- Distribute the batter evenly (this recipe makes 10 muffins) and top with the rhubarb and raspberry you set aside earlier.
- Bake the muffins for 25 minutes or until a skewer/knife comes out clean from the center of the muffins). Place on a cooling rack for at least 5 minutes then enjoy.
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