Ok, ok, there are some choc chips here: sometimes only a choc chip muffin will do.
However – its getting to berry season and they are SO GOOD in little muffins (any muffins really who am I kidding) and they freeze up so well. Lunchboxes never looked so good!
My favourite combos are: blueberry and lemon // raspberry and white chocolate // lemon poppyseed // apple and clove // orange and cardamom // strawberry and apple // blackberry and orange // mixed berry // banana and apple // apricot and vanilla // date and ginger // banana and cinnamon.
See you in the kitchen!
| Prep Time | 5 Minutes |
| Cook Time | 20 Minutes |
| Servings |
|
Ingredients
- 1/3 Cup organic vegetable oil you can use melted organic butter if you prefer
- 1/3 Cup organic milk Of choice
- 2 Large organic eggs Beaten
- 1 Teaspoon organic vanilla extract
- 1.5 Cups organic self-raising flour Or plain flour with 2tsp baking powder added
- 3/4 Cup organic coconut sugar Or brown sugar
- 1/4 Teaspoon organic salt Fine ground
- 2 Cups Organic raspberries Or whatever fruit you have decided and 1/2 - 1 tsp of spice of choice, if using
Ingredients
|
Instructions
- Preheat oven to 180C.
- Whisk together oil, milk, egg, and vanilla. (If you are using banana, add it in this step)
- In a large bowl, mix the flour, salt, sugar and any spice you are using. (If you are using orange or lemon, add the ZEST ONLY) here.
- Stir the wet ingredients into the dry, being gentle - you don’t want to over-mix.
- Gently fold in your fruit.
- Place into greased or lined mini muffin tins and bake 10-15 minutes until browned and cooked all the way through. Cool on a wire rack.
