Recipe: Tremella-Spiked Dark Chocolate & Raspberry Mini Muffins

Level:Easy

Description

Tremella is a hydrating, beautifying herb that is packed-full of potent antioxidants that create a radiant complexion and bring lubrication to our deep tissue and vital organs and it tastes amazing! These muffins are a guilt free, delicious treat for everyone to enjoy!

Ingredients

Core Ingredients

1 teaspoon SuperFeast Tremella

Other Ingredients

1 teaspoon of Tremella
3 eggs (vegan friends sub flax/chia eggs or fave egg replacer)
1 teaspoon of vanilla extract
2 tablespoons maple syrup (or honey)
1 Tablespoon of coconut oil, melted and cooled
1 Tablespoon of warm water
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon of baking soda
1/4 cup of raspberries, fresh or frozen – roughly chopped
1 Tablespoon of dark chocolate (or cacao nibs) finely chopped

Method

Step 1

Preheat oven to 175’C (350’F) – Line a mini muffin tray with paper cases and set aside.

Step 2

Place eggs, vanilla, maple syrup, coconut oil and water into a medium size bowl and whisk until well combined.

Step 3

Add your coconut flour, tremella, baking powder, baking soda and salt and stir to combine. The batter will be very thick, go with it.

Step 4

Add 3/4 of your raspberries and 3/4 of your chopped chocolate and stir to combine.

Step 5

Spoon the batter into your prepared muffin tray then sprinkle a little of your remaining raspberries and chopped chocolate over each mini muffin.

Step 6

Bake for 8-10 mins until cook through. The tops will be deliciously golden and should be firm yet spring back a little when lightly pressed and a tooth pick should come out clean or have just a few crumbs attached when inserted into the center.

Step 7

Allow to cool for 5 mins in the muffin tray, then transfer to a wire rack to cool completely – That's if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack. Note – this will be an extremely difficult task. You have been warned.

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