Raspberry & Passionfruit Muffins
Servings: 12 Muffins
Ingredients
- 1 cup Raspberries
- 3 medium Passionfruit pulp
- 2 cups Gluten Free Plain Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 Cup Sugar
- 2 egg replacers (I use Orgran Egg Replacer but you can use alternatives)
- 1 cup Almond Milk or Soy
- 3 tbsps extra virgin Olive Oil
- 1 tsp Vanilla Essence
Instructions
How to Prepare:
- Preheat the oven to 180c for Conventional and 160c for Fan-Forced (350f)
- Sift the dry ingredients into a mixing bowl;
- Gently stir through the raspberries;
- In a separate bowl mix all the wet ingredients together;
- Make a well in the centre of the dry ingredients and add the wet ingredients then gently stir to combine (don't overmix though);
- Spoon the mixture into a greased muffin tin.
- Now it's time to bake for 15-20 minutes. *(SEE NOTE BELOW)
- Once out of the oven, let the muffins cool in the pan for 5 minutes before turning out onto a cooling rack to completely cool.
- Apply to face!
Notes
NOTE: The original recipe this was inspired by was not gluten-free and it suggested 15-20 minutes baking time, however, I find that baking with Gluten-Free Flours the mix tends to be a lot denser, so for me, it needed the full 20 minutes cooking time. If you choose to use normal wheat flour, then check your muffins after 15 minutes to see if ready.