Try these egg and sugar free muffins and you will be suprised how tasty they are.

Makes 12 delicious muffins

Ingredients (basic recipe)

  • 150 grams butter (softened)
  • 100 grams coconut blossom sugar
  • 30 grams sweet lupins flour (mixed with 45 ml cold water)
  • 150 grams flour (I use spelt flour)
  • 1-1/4 teaspoons baking powder
  • approx. 30 ml milk

Method

  1. Heat oven to 200C/180C fan/gas 6.
  2. Line one muffin tray with pretty cupcake cases.
  3. In a large bowl mix the butter and the coconul blossom sugar until soft.
  4. Add the sweet lupins flour mixture, flour, baking powder and the milk to the butter and sugar and mix until all ingredients are well incorporated.
  5. Divide the dough equally and spoon out the dough equally to the muffin tin
  6. Bake for 20 minutes or until the top is golden brown.

Twists

For apple and almond cupcakes: Add 2 teaspoons lemon juice, grated apple and 2 tablespoons of sliced almonds to the dough and mix well before placing in the muffin cases.

For rasperry and granola cupcakes: Add 3 tablespoons granola to the dough. When the mixture is placed in the cupcake cases add 2-3 frozen rasperries to each on.