Hot 'fross' muffins
adapted from Teresa Cutter
- 180g brown rice flour (or brown rice milled in Thermomix), sprouted if possible
- 100g macadamia meal
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 60 ml (1/4 cup) organic maple syrup or honey
- 80 ml (1/3 cup) extra virgin olive oil or macadamia nut oil
- 2 organic eggs
- 80 ml (1/3 cup) coconut milk
- 180g finely diced apple
- 80g currants
- Melted chocolate to drizzle
- Preheat your oven to 160 C fan forced /320 F
- Combine flour, salt, cinnamon, baking powder into a large bowl.
- Add olive oil, maple syrup, eggs and coconut milk then mix through until combined.
- Fold in apples and currants.
- Spoon into 12 large prepared muffins tins.
- Bake for 45 minutes or until firm to touch.
- Remove from the oven and cool.
- Melt chocolate then drizzle over the top before serving