Who is snacking far too often during this COVID-19 isolation?! I know I am! I'm actually a big fan of snacking, as I find it helps me portion control my main meals. However, when I'm at home all day my quarantine snacking isn't always as healthy as I'd like it to be. Recently, I've been thinking of recipes that nourish me whilst also tasting delicious, so I don't come out of this stay at home hibernation period with a freshman 15 type of situation. Here's an example: raspberry cacao muffins!
Ingredients
- a muffin tin: either 8-12 hole regular size muffin or 24 mini muffin tin
- 1 tablespoon vanilla essence
- 1/4 cup natural maple syrup
- 1/4 milk of your choice (I use almond or soy milk as I'm allergic to dairy)
- 1/4 cup light extra virgin olive oil, plus extra, to grease
- 2 eggs
- 1/4 cup cacao powder
- 3/4 cup wholemeal self raising flour
- 1 teaspoon baking powder
- frozen raspberries: between 16-24
Baking
1. Preheat a fan forced oven to 180 degrees Celsius. Lightly grease a muffin tin.
2. Combine the vanilla, syrup, milk, oil and eggs in a large bowl and stir well. In a separate bowl mix the cacao powder, flour, baking powder and a pinch of sea salt. Pour the dry ingredients into the wet ingredients and stir.
3. If using a mini muffin tin: spoon 1 tablespoon of the mixture into each mini muffin tin and top with a raspberry. If using a regular muffin tin: divide the mixture into 8 regular muffin holes and top with 2 raspberries.
4. For mini muffins: bake for 10-12 minutes. For regular muffins: bake for 20-22 minutes. Remove from the oven, leave to cool in the tin, then remove carefully.
Enjoy!
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If you like this recipe, you may like our Homemade Frozen Yoghurt: https://premiumpilates.com.au/2020/03/15/homemade-frozen-yoghurt/
