GFCF Coconut and Raspberry Muffins

Ingredients:


1 ½ cups soy flour

1 ½ cups coconut flour

2 tablespoons extra virgin coconut oil

2 cups castor sugar

1 cup desiccated coconut

2 extra-large eggs

2 cups GF soy milk

2 cups vegetable oil

2 cups frozen raspberries

1 heaped teaspoon guar gum

¾ cup GF raspberry jam (‘jelly’ if you are American)

1 tablespoon GF baking powder

1 tablespoon coconut essence

1 teaspoon vanilla essence

1 cup hot water



Instructions:

Preheat oven to 200 degrees celcius

Mix everything except the raspberries in a very large mixing bowl

Ensure coconut oil is melted and evenly distributed through mixture

Once mixture is of an even and smooth consistency add raspberries

Gently mix through ensuring raspberries are evenly distributed

Use large muffin trays

Line each muffin spot with patty cake

Fill each muffin spot about ¾ full with muffin mix immediately following the addition of raspberries

Bake for 35-40 minutes in oven until golden brown on top and skewer comes out cleanly

Enjoy!



Note – for an extra delight add 200g finely chopped white GF soy chocolate to the mixture at the same time as the raspberries!