Chai, Raspberry, and Coconut Breakfast Muffins
- RECIPE MAKES: 12
- PREP TIME: 10 min
- COOK TIME: 25 min
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!
Pre-heat oven to 180°C. Line a 12 hole muffin tray with patty pans or muffin cases.
Whish together egg replacer and water in a small dish/bowl until smooth.
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.
Spoon mixture evenly across the 12 patty pan cases. Bake 20-25min., until golden on top.
Remove from oven, allow to cool on a wire rack.
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.
- 1 tsp egg replacer
- 2 Tbsp water
- 2/3 cup (150g) raw sugar
- 120g dairy free margarine
- 1 tsp gluten free baking powder
- 1 tsp chai spices
- 325g FATE Low Protein All-Purpose Mix
- 200ml warm water
- 100g frozen or fresh raspberries
- 25g x 12 (300g) vanilla coconut yoghurt (i.e., cocobella dairy free brand)
