Chef: Teresa Cutter
Produce: raspberries (fresh or frozen)
Dairy: eggs
Spices: vanilla extract or vanilla bean paste
Other: honey or other sweetener, oil, coconut four, baking powder, dark chocolate
Cooking Method: Bake
Yields: Makes 10 purely delicious chocolate raspberry muffins
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Chef's Notes:
1-These delicious muffins will keep covered in the fridge for up to 4 days.
2-You can get coconut flour from most good health food stores.
3-These muffins are made using one bowl and it takes about 5 minutes to combine.
4-I’ve used coconut flour mainly to make it gluten free and nut free so it’s kind to sensitive digestive systems + kids can take them to school.
5-Coconut flour also doesn’t give you that high blood sugar / insulin spike that you can often get with refined white flours and creates a delicious golden crumb when it’s baked in the oven .
6-Raspberries are high in antioxidants which can help to neutralise free radicals, they also marry perfectly with the dark chocolate making them taste amazing.
7-Dark chocolate contains magnesium, iron and antioxidants and also contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain – responsible for feelings of wellbeing and feeling great !
8-I’ve used macadamia nut oil to make the muffins which works really well with baking - giving it a lovely buttery flavour. The oil is also an anti-inflammatory fat, that is kind to your arteries and can support good health and wellbeing.
9-If you want this cake to be nut free make sure to use a good cold pressed coconut oil, butter or olive oil instead.
Ingredients:
6 organic / free range eggs
1 tablespoon vanilla extract or 1 teaspoon vanilla bean paste
2 tablespoons raw honey or sweetener of your choice (organic maple syrup, brown rice syrup or a few drops stevia etc)
1/4 cup (60 ml / 2 fl oz) macadamia nut oil or your choice of (cold pressed coconut oil, grass fed butter or olive oil for nut free)
1/2 cup ( 70 g / 2½ oz) coconut flour
2 teaspoons gluten free baking powder
1/2 cup (80 g / 3 oz) fresh or frozen raspberries
60 g (2 oz) organic dark chocolate 85% – chopped
Procedure:
Preheat your oven to 160 °C / 320 °F.
Mix the eggs, vanilla bean and honey for 10 minutes until light and creamy.
Pour in the macadamia nut oil with the eggs still whipping and mix well.
Add the coconut flour and baking powder and mix until combined.
Fold in raspberry and dark chocolate.
Divide your purely delicious mixture into small muffin cups. You should get approximately 10 small muffins or 6 large.
Bake for 35 – 40 minutes or until cooked through.
Cool for at least 30 minutes before eating.
Decorate with extra melted chocolate and raspberries on top if you like.
Recipe Type: Authentic
Recipe Author: Chef Teresa Cutter
Chef's Background: Specializing in Healthy Foods
Country: Australia
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.thehealthychef.com/2013/03/chocolate-raspberry-muffins/
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