Creative collabs are our favourite... @thrivingonplantsbycherietu whipped up these little treasures of deliciousness for us! Made with a base of buckwheat flour and almond meal, the muffin batter is gently folded with a generous handful of oob organic frozen raspberries and given a little twist with the juice and zest of fresh lemon. They're easy and quick to put together and perfect for popping into a summer picnic basket. If you'd like to see more of Cherie's creations, make sure you check out her wonderful cookbook Thriving on Plants: https://www.cherietu.com/cookbook
Makes: 9-12
Prep: 15 minutes
Cook: 25 minutes
Ingredients:
1 2/3 cups buckwheat flour
2/3 cup blanched almond meal
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup fresh lemon juice
1 packed tbsp lemon zest
2/3 cup maple syrup (or your favourite liquid sweetener)
2/3 cup almond milk
1 tsp vanilla extract
1 heaped cup @oob.organic frozen raspberries
Method:
Preheat your oven to 160*C fan forced or 180*C conventional.
In a small bowl combine the lemon juice, lemon zest, maple syrup, almond milk and vanilla. Whisk well and set aside.
In a large bowl, whisk together the buckwheat flour, almond meal, baking powder, baking soda and sea salt.
Pour the wet ingredients into the dry mix and mix until you end up with a smooth batter. Gently fold through the raspberries.
Spoon into muffin trays, this recipe will yield approximately 9-12 depending on the size of your muffin molds.
Bake for 25 minutes or until golden and cooked through.
Cool on a cooling rack before decorating. Enjoy!
