​Gluten-free choc and raspberry muffins

 Food & Recipes May 21,2023

For those of you who are looking for a guilt-free, gluten-free snack in between meals or pre-exercise, go no further than these choc raspberry muffins. This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99), and is available in bookshops nationally.

INGREDIENTS

• 1 cup (110g) coconut flour
• 3 tsp baking powder
• 2 tsp ground cinnamon
• 3/4 tsp salt
• 2 cups (200g) almond meal
• 3 eggs
• 3/4 cup (210g) thick Greek-style yoghurt
• 3/4 cup (185ml) macadamia oil
• 1/2 cup (125ml) brown rice malt syrup
• 1 1/2 tsp vanilla essence
• 1 1/2 cups fresh or frozen raspberries
• 3/4 cup (135g) dark chocolate chips

METHOD
1. Preheat the oven to 170°C and lightly grease a 12 hole (2/3-cup capacity) muffin pan, or line with paper cases.
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2.Sift the coconut flour, baking powder, cinnamon and salt in a large bowl. Stir in the almond meal and make a well in the centre. In a separate bowl, whisk the eggs, then add the yoghurt, macadamia oil, rice malt syrup and vanilla essence. Whisk until combined. Add the wet ingredients to the dry and gently fold together until combined. Fold in the raspberries and choc chips (reserving a few of each for the tops). Spoon the mixture into the pans and top with the remaining chocolate and raspberries.

3. Bake for 35-40 minutes until tops are golden and a skewer inserted into the centre comes out clean (cover tops loosely with foil if they are browning too quickly during cooking). Leave in the pans for 5 minutes, then lift out onto a wire rack to cool slightly before serving.

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