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So today I was in the mood to make a dessert recipe. At first I thought of making a fancy layered cake with frosting, then I changed my mind when I thought of the time it would take me plus I remembered that I had berries in the refrigerator that I need to get to right away. The day was already far spent, so I concluded that I should create a recipe that was quick and easy. I decided to prepare raspberry muffins with almond meal and quinoa flour. I made my own almond meal and quinoa flour using a High Speed Blender.  If you don’t own one of these blenders, I encourage you to do your self a big favor and get one. Its an investment due to the cost but its such a worthwhile one that you will be thankful that you did and wonder how you survived in the kitchen without one.

I added the almonds in the blender and process, and in no time I had my own almond meal,. I then added the quinoa and process into flour. I wanted a muffin that was moist yet flavorful. They are moist as is but I included a coconut lemon glaze for added moisture.

Makes 10 Muffins

Ingredients:

  • 1 tablespoon ground golden flaxseeds
  • ½ cup water
  • 1 ½ cups almond meal
  • ½ cup quinoa flour
  • ½ cup coconut palm sugar
  • 2 teaspoons baking powder
  • ¼teaspoon sea salt
  • ¼ cup coconut oil
  • ¼ cup almond milk
  • 1 teaspoon vanilla
  • 1 cup fresh or frozen raspberries
  • Coconut Lemon Glaze
    • ¼ cup coconut milk
    • 2 tablespoons maple syrup
    • 2 tablespoons lemon juice
    • 1 tablespoon coconut oil
    • ¼ teaspoon lemon zest

Directions:

Preheat oven 375°F. Line 12 hole standard muffin tin with muffin cups or spray with oil. Prepare muffin pan In a small bowl, mix flaxseed meal and water, set aside for 5 minutes. In a large bowl mix almond meal, quinoa flour, sugar, baking powder and salt. Combine coconut oil, almond milk and vanilla in a medium bowl. Add to dry ingredients and stir to fully combine. Stir in raspberries and spoon batter into prepare pan. Bake in oven for 2o minutes or until top is golden brown. Remove muffin tray from the oven and allow to cool while still in muffin pan.

To prepare the glaze: Stir coconut milk, maple syrup, lemon  juice, coconut oil and lemon zest in a small saucepan on medium high heat. Bring to boil and reduce to simmer, stirring constantly until glaze is thick. Remove from heat and allow to cool. Using a pastry brush, spread glaze on muffin and serve.

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