Cinnamon & Raisin Muffins

Gluten, Dairy, Nut, Egg and Refined Sugar Free

Makes 14 Muffins

INGREDIENTS:

• 1 1/2 cups Gluten Free Flour
• 1 tspn Tapioca Flour
• 1 cup Coconut Sugar (Rapadura or other sugar works too)*
• 1 tspn Bicarbonate Soda
• 1/2 tspn Himalyan Salt
• 1 tspn Ground Cinnamon
• 1/2 tspn Ground Ginger (I know the ginger sounds strange – but it really balances the taste!)
• 3/4 cup Coconut Milk (coconut cream works too)
• 1/2 cup Extra Virgin Olive Oil
• 2 Tbspn Apple Cider Vinegar
• 1/3 cup Raisins (Cut in half)

METHOD:

1. Preheat oven to 180 degrees (160 fan-forced).
2. Mix all dry ingredients together in a large bowl (except raisins).
3. Mix all wet ingredients together.
4. Add wet ingredients into bowl and mix together, try not to overmix as it can cause the muffins to be dense.
5. Divide mixture into cupcake trays (I make 14 with this recipe) add raisins ontop of mixture in the trays.
6. Cook for approx 17-20 minutes in the preheated oven. They will be ready when the centre bounces back
7. Allow to cool before removing from tray.

NOTES:

• These don’t need to be stored in the fridge, and can be frozen.
• Depending on the sugar you choose – they may not be refined sugar free.