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Recipe: Tremella-Spiked Dark Chocolate & Raspberry Mini Muffins
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!
- 1 teaspoon SuperFeast Tremella
- 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
Step 1Preheat oven to 175’C (350’F) – Line a mini muffin tray with paper cases and set aside.
Step 2Place eggs, vanilla, maple syrup, coconut oil and water into a medium size bowl and whisk until well combined.
Step 3Add your coconut flour, tremella, baking powder, baking soda and salt and stir to combine. The batter will be very thick, go with it.
Step 4Add 3/4 of your raspberries and 3/4 of your chopped chocolate and stir to combine.
Step 5Spoon the batter into your prepared muffin tray then sprinkle a little of your remaining raspberries and chopped chocolate over each mini muffin.
Step 6Bake 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 7Allow 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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