We’re not big fans of the uber sweet and oversized muffins you see in cafes. Mostly because they are often packed full of sugar and gluten and all things nasty… That’s where the KeenWah Berry Muffin comes to the rescue! It uses KeenWah Flour which means it’s gluten free and has an amazing nutty flavour.
It may not rise as you would like (NO GLUTEN) but these petite muffins will have your friends in line for more
KEENWAH BERRY MUFFIN
GF Makes 12 muffins– one batch
2 cups of KeenWah flour
1 cup of rapadura sugar
½ level teaspoon bicarbonate soda
¼ teaspoon salt
1 cups skim milk
2 large eggs
1 ½ teaspoons vanilla paste or extract
⅓ cup vegetable oil
165g frozen raspberries/ berries/ strawberries or mixed
Handful of coconut flakes
Preheat the oven to 190deg and line a 12-cup muffin tin with 12 paper cases.
Sift together the flour, sugar, bicarb soda and salt into a large bowl.
Pour the milk into a jug and then lightly beat in the eggs, vanilla and oil.
Make a well in the centre of the dry ingredients and slowly pour in the liquid ingredients, mixing as you go until all the ingredients are combined.
Gently fold in the frozen berries, do not over mix.
Spoon the mixture into the prepared muffin tin. Add some coconut flakes onto each muffin.
Bake for 30-35 minutes until the muffins have risen, are golden, firm to the touch and a skewer comes out clean when inserted into a muffin.
Leave to rest in the tin for 10-15 minutes before serving warm or placing on a wire rack to cool.