Light and springy berry muffins that aren’t too sweet.

Ingredients:

Makes 12 Big Muffins

  • 1 cup Buckwheat Flour
  • 1/2 cup Brown Rice Flour
  • 1/2 cup Coconut Flour
  • 1/2 cup White Flour (*replace with brown rice flour for gf)
  • 4 tsp Baking Powder
  • 1/2 tsp Salt
  • 4 tbsp Coconut Sugar
  • 3 Free Range Eggs
  • 350mls (half a big jar) Coconut Yoghurt
  • 1/8 cup Coconut Nectar
  • 1 1/2 cups frozen/fresh mixed berries
  • 1 tbsp Vanilla

Method:

  1. Mix all flours and dry ingredients in large bowl
  2. Mix eggs, nectar, coconut yoghurt and vanilla
  3. Add wet to dry mixture, taking care not to over-stir
  4. Fold in berries. If the mixture is too dry, add a few tablespoons of non-dairy milk
  5. Divide into cupcake moulds or cases
  6. Bake at 180 for 20-25mins or until toothpick comes out clean

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

Share your creations!

Post your photos to our Facebook Page or use the hashtag
#raglanfoodco on Instagram.