Raspberry Swirl Muffins
Boiled Eggs & Soldiers
Boiled Eggs & Soldiers
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Ingredients

  • 12 and can
  • 2 C frozen or fresh raspberries
  • 1 ripe banana
  • 1 1/2 C plain flour
  • 1 C sorghum
  • 1/2 C Orgran plain GF flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1/4 C coconut oil
  • 1/2 C raw caster sugar
  • 1 tsp vanilla extract
  • 1 tsp grated lemon rind
  • 1/2 C buttermilk
  • 1/4 of the puree mix into the batter and stir through with a spoon
  • 1/4 of the prepared muffin cases with the batter, then spoon in the remaining puree across the muffin cases and top with the remaining batter
  • 220 g frozen or fresh raspberries
  • 1 ripe banana
  • 170 g plain flour
  • 120 g sorghum
  • 50 g Orgran GF plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 40 g coconut oil
  • 120 g raw caster sugar
  • 1 tsp vanilla extract
  • 1 tsp grated lemon zest
  • 120 g buttermilk
  • 10 seconds Set aside Add in the sugar
  • 5 seconds Add the vanilla, eggs
  • 5 seconds Add the flour, salt, baking powder and soda and combine Speed
  • 10 seconds Add the buttermilk Speed
  • 4 seconds Add
  • 1/4 of the puree and combine Speed
  • 2 seconds Fill the prepared muffin cases so that they are
  • 1/4 full and then add a layer of the puree, top with the remaining batter With a toothpick swirl the puree through the muffins then bake for
  • 25 minutes or until a toothpick comes out clean Cool in the muffin tin for
  • 5 minutes then turn out onto a cooling rack to cool completely
  • 3.1 http://www.boiledeggsandsoldiers.com/2015/08/raspberry-swirl-muffins/
  • Do you like a fruity muffin?

Instructions

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