These babies rock my world, Soooo good, so easy and not full of nasties.
I don’t know what i was thinking not making these in such a long time.
It’s been way too long between blogs. So here’s to getting back into blog life (hopefully)
A simple dish for lunch or dinner crispy on the outside with bursts of sweetness from the juicy corn kernels.
Im always making some type of muffin at my place sweet or savoury, they are great to
have around and make a perfect breakfast option, arvo snack, on the go meal or snack for the kids.
What you’ll need
1/2 cup buckwheat flour
1/4 cup almond flour
1/4 quinoa flakes
1.5 tsp baking powder
1.5 tsp cinnamon
1/2-1 tsp vanilla powder
2 tbls rice malt syrup
3 tbls macadamia oil
4 tbls almond milk
1/2 cup frozen raspberries or blueberries
- Pre heat the oven to 180
- Place all dry ingredients in a bowl stir with a fork to combine
- Add wet ingredients and mix well
- Fold in the raspberries
- Grease a muffin tray with some coconut oil
- Spoon mixture evenly into tray
- Cook for 20 mins or until a knife comes out clean
Serve warm or cold
I like to warm mine and top with activated nuts and coyo for breaky or spread a little chocolate sauce on one for an arvo treat yummo