Berry Muffins

Serves - 12

per Serve - main ingredients:     260 cal   /   1100 kJ

for Grain Free - replace the rice flour with almond meal      

Recipe Tips:

• This recipe is already quite low in carbs, but if you want to reduce it further replace the rice flour with almond meal and use raspberries instead of blueberries.
• You can use fresh or frozen berries. Frozen berries create a green/grey batter. Tastes just as good, so use what's easiest for you.
• If you need to avoid coconut oil, then macadamia or a mild tasting olive oil can be used instead. 
• The mixture sticks easily (even if the tin or paper cups are greased). A way around this is to make a cake and line the tin with baking paper. Saves the fuss of portioning out muffins and there is less paper to peel.

• Preheat oven to 180 degrees
• Line a muffin tin with paper cups. Or if making this into a cake, line the cake tin with baking paper.
• Add the almond meal, coconut flour, brown rice flour, erythritol, baking soda and cinnamon to a large bowl. Stir to combine.
• Whisk the eggs in another bowl, then add the coconut oil (or olive or macadamia oil).
• Add the egg mixture to the dry mixture and gently fold to combine.
• Gently fold in the blue berries.
• Divide the mixture into a 12 hole muffin tray or use a small loaf pan lined with baking paper to make a bar cake.
• Place in the pre-heated oven and bake for 15-20 minutes or until the top bounces back when pressed (if making a cake, check after 30 minutes).

Almond meal can be made at home if you have a blender or grinder. 1/3 cup of almonds (50g) will make 1/2 cup of almond meal.