Author: Ashleigh Calder @innerpickle_
Prep Time:
Cook Time:
Total Time:
Skill Level:
Diet:
Category: Baking and Desserts
Cuisine:
Yield:
- 1 cup all-purpose flour (or normal, if not gf)
- 2 tsp baking powder
- 2 tsp egg replacer powder and 1 tbsp water
- 1/2 cup coconut sugar
- 1/2 cup and 2 – 3 tbslp Kingland berry yoghurt,
- ¼ cup olive oil (or oil of choice)
- 1 tsp vanilla essence
- Fresh raspberries.
- Preheat your oven to 190°C.
- Line a muffin pan with patties, or lightly oil each muffin hole.
- Mix together the flour, sugar and baking powder.
- In a separate bowl, whisk the egg replacer, yoghurt, oil and vanilla.
- Fold wet ingredients into dry ingredients.
- Add a small handful of raspberries to the batter and fold through again.
- Spoon the batter into the muffin holes until 3/4 full.
- Top each with a few extra raspberries.
- Bake for 18 – 20 minutes, or until a skewer comes out clean when inserted.
- Allow to cool in the tin, before placing on a wire rack to rest.
Replace fresh fruit with Viking Platter Frozen Raspberries.
PRO TIP
Replace fresh fruit with Viking Platter Frozen Raspberries.
