Gluten free hot cross mini muffins

Makes 24

 

Ingredients:

 

1 1/2 cups almond meal

3/4 cup coconut flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon ground ginger

50g 90% dark chocolate, chopped finely

170 g butter or 1/2 cup coconut oil, melted

3 whole eggs plus 1 egg yolk, lightly beaten

2 tablespoons rice malt syrup

 

Crosses

1 egg white

3 tablespoons desiccated coconut

Directons:

 

Preheat oven to 180ºC.  Lightly grease a 12-hole mini muffin tray.  Mix almond meal, coconut flour, baking soda, baking powder, chocolate and spices together in a bowl.  In a separate bowl combine melted butter, eggs and rice malt syrup.  Add wet mixture to the dry mixture and combine well.  Spoon mixture into your prepared tray – it will be quite a sticky mix.

 

To make crosses, whisk egg whites and desiccated coconut.  Drizzle over unbaked buns in a cross shape with two spoons or using a piping bag.  If you’re using a mini muffin tray bake for 10-12 minutes.  If you use a normal size tray bake for 20-25 minutes, or until lightly golden and a skewer inserted into the centre comes out clean.  

 

Best served warm, maybe with a little butter.

JULIE WILSON

021-933-667

julie@nzyogamama.com

 

CLASSES HELD AT

Raor Beauty & Fitness Studio

426 Kamo Road

Kamo

Whangarei

 

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