dairy free egg free nut free
I am possibly the world's worst blogger.
It has been months since my last post. Forgive me, dear blog, for I have been very neglectful.
But I am back on the horse! And these delicious muffins are going straight to the lunchbox.
200g self-raising flour
1tsp baking powder
100g soft brown sugar
200ml coconut milk (or you can substitute rice/soy milk)
50g dessicated coconut
1 egg replacer
100g melted dairy-free margarine
100g fresh or frozen raspberries
Preheat oven to 180 C and line a 12 hole muffin pan with cupcake/muffin liners.
Sift together the flour and baking powder then combine rest of ingredients, folding in the raspberries last.
Divide the batter between the liners and bake for approximately 20 - 25 minutes.
Dust with icing sugar.