Chai, Raspberry, and Coconut Breakfast Muffins

Method

A great option for breakfast on the go…keep a batch on hand, and you will always have a tasty, healthy option, ready when you are. Enjoy!

step 1

Pre-heat oven to 180°C. Line a 12 hole muffin tray with patty pans or muffin cases.

step 2

Whish together egg replacer and water in a small dish/bowl until smooth.

step 3

Place sugar and margarine into a medium sized mixing bowl. Using a wooden spoon, cream together, until a smooth paste is formed. Place baking powder, chai spices, FATE mix, and egg replacer mixture into the bowl, gently stir. Add water, stir well until a dough is formed. Gently fold through the berries.

step 4

Spoon mixture evenly across the 12 patty pan cases. Bake 20-25min., until golden on top.

step 5

Remove from oven, allow to cool on a wire rack.

step 6

Before serving, place a dollop (25g) coconut yoghurt on each muffin.

PROTEIN FREE

STORAGE/TIPS

Muffins stay fresh for 2-3 days in an airtight container.

If you prefer, dust with soft icing sugar, instead of the coconut yoghurt.

Try using different berries, blueberries also taste great.

Ingredients