Recipe / Maria Barbounis, NPD for Pana Organic These muffins are a dream. Made with the addition of white macadamia chunks, they’re filled with sweet raspberry and molten pools of white cacao and toasted hazelnuts. Creamy, crunchy and moreish!
Makes: 12
2 cups gluten-free self-raising flour
1 tsp bicarbonate of soda
½ tsp salt
60g coconut oil
160mL maple syrup
2 bananas, mashed
60mL plant-based milk
1 tsp vanilla extract
80g Pana Organic White Chocolate Hazelnut, chopped
120g raspberries (fresh or frozen)
Preheat oven to 180°C.
Line a muffin tin with foil or slightly grease with coconut oil.
Place flour in the bowl with bicarb soda and salt, and mix.
Melt the coconut oil.
Place all the wet ingredients in with the flour and mix well.
Fold through chopped Pana Organic chocolate and raspberries.
Fill muffin tin moulds about halfway and place the tray in the oven.
Esta historia es de la edición Issue #33, 2020 de Eat Well.
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Esta historia es de la edición Issue #33, 2020 de Eat Well.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
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