Gluten-free mini matcha muffins with raspberries, made with oat flour and rice flour. For larger muffins, whole raspberries may be added instead of raspberry fragments.
Preheat the oven to 350 degrees F (175 degrees C). Line a mini muffin tin with mini muffin cups.
Combine oat flour, rice flour, matcha, and baking powder in a bowl; mix well.
Combine maple syrup, coconut milk, and coconut oil in a second bowl; mix well.
Stir together vinegar and baking soda in a small bowl and set aside until bubbles form. Add bubbly vinegar mixture to the coconut milk mixture. Add flour mixture and mix until well combined. Fold in raspberries. Spoon batter into the prepared muffin cups, filling each 2/3 to 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, 12 to 14 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Per Serving: 28 calories; protein 0.3g; carbohydrates 3.5g; fat 1.5g; sodium 16.1mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.