Raspberry & Macadamia Muffins

Ingredients

 

• 2 cups gluten-free flour

• 2 tsp baking powder

• Small pinch of Himalayan salt

• 1 egg

• 1 cup almond milk

• 1/4 cup rice malt syrup 

• 2 tbsp lactose free or coconut yoghurt

• 1/2 cup frozen raspberries

• 1/2 cup crushed macadamia nuts 

 

Method

1. Preheat oven to 180 degrees and set aside silicon muffin tray (You may grease the bottoms to prevent the muffins sticking)

2. Place all dry ingredients into a large bowl and mix well

3. Add egg, almond milk, rice malt syrup & lactose free yoghurt and use a wooden spoon or fork to continue to mix until it becomes a smooth batter

4. Add macadamia nuts and stir through

5. Lastly add the raspberries and only stir through gently

6. Pour the batter into the muffin tray - only filling 1/4 of the way otherwise they will cook over

7. Bake for 25-35 minutes or until a skewer comes out clean.

8. Cool on a wire rack & enjoy! 
   
   Makes 12 muffins 
                          
   Best served warm!