Bakery
Raspberry Macadamia Muffins
45 minServes 12Nutri-Score C€€
C
45 min
45 minRaspberry Macadamia Muffins
what you need
Ingredients
spelt flourGrains195 g- oat flourGrains100 g
baking powderPantry10 g
lemon zest (zested)Produce1 piece
saltSpices1 g- aquafaba (whipped until foamy)Pantry60 ml
- neutral oilPantry60 ml
- coconut sugarPantry135 g
- vanilla extractPantry5 ml
macadamia nuts (roughly chopped)Nuts & seeds105 g
almond milkBeverages180 ml- raspberries (fresh)Produce125 g
per serving
Nutrition
171kcal
- Carbs
- 20 g
- Proteins
- 3 g
- Fat
- 9 g
what you’ll use
Tools
Muffin pan
Mixing bowl ×3- Hand mixer
Oven
step by step
Method
- Step 1
Preheat and prepare the tin
- Preheat the oven to 180 °C.
- Line a muffin tin with paper cases or coat it with oil.
- Step 2
Mix the dry ingredients
- Add the spelt flour, oat flour, baking powder, lemon zest and salt to a large mixing bowl.
- Stir well to combine.
- Step 3
Whip the aquafaba
- Pour the aquafaba into a medium bowl.
- Whisk with an electric whisk until frothy and foamy.
- Step 4
Build the wet mixture
- Add the oil slowly while whisking, then whisk in the coconut sugar.
- Whisk through the almond milk and vanilla extract.
- Step 5
Combine wet and dry
- Pour the wet ingredients into the dry mix.
- Mix with a wooden spoon until just combined.
- Step 6
Fold in raspberries and macadamias
- Mash a quarter of the raspberries to a pulp in a small bowl and add to the batter.
- Fold through the remaining raspberries and the macadamias, holding some back for topping.
- Step 7
Fill and top the muffins
- Fill the lined muffin tin with the batter.
- Top with the reserved raspberries and macadamias.
- Step 8
Bake
- Bake until a toothpick comes out clean.
- Step 9
Cool
- Cool in the tin before removing.
- Enjoy right away or cool completely before storing in an airtight container.