This is an easy adaptable muffin recipe, just by adding your favourite natural sugar substitute, you can transform them into cupcakes ready for icing or toppings. They are light, tasty and packed with fresh raspberries, and gluten free. Warmed and topped with organic butter or jam they are a great brekky on the go, or snack anytime of day. We removed the need for vanilla essence by adding 1/4 cup of be. Health Vanilla Collagen.
Ingredients
-
2 cups GF all-purpose flour
-
2 large organic eggs
-
1/4 cup vanilla be. Health collagen
-
1 cup milk or dairy-free alternative
-
55gm organic butter, softened
-
½ tsp sea salt
-
1 tbsp baking powder
-
1 punnet fresh raspberries (or 1 heaped cup of frozen thawed)
Optional: for a sweeter muffin/cupcake add 1/4 cup of natural sweetener like monkfruit sugar, xylitol or stevia.
Method
-
Preheat oven to 215 degrees C.
-
Line a muffin or cupcake tin with cupcake papers.
-
In a large bowl, mix together the flour, vanilla be. Health collagen, salt, baking powder & optional sugar.
-
Add the eggs, milk, and butter. Stir well.
-
Fold raspberries into batter.
-
Fill cupcake papers with batter so they are 3/4 full.
-
Bake for about 15-20 minutes. Allow to cool for 15 min before removing from tin.
Tip: Add organic butter or top with jam and cream for a light scone alternative.
