Just ahead of the Easter Weekend I received a little parcel in the post. The lovely people at Natvia sent me a box of baking goodies. As if I needed any further excuse to spend Easter weekend in the kitchen 🙂
I love fruit muffins and raspberry are my favourites. These little beauties are really simple to make, they’re gluten free and they look gorgeous.
INGREDIENTS (4 muffins)
100g ground almonds
100g rice flour
Half tsp vanilla paste
1 tsp baking powder
150g cashew nuts (soaked for 1-2 hours)
Handful of raspberries (keep some aside to decorate)
Dried rose petals to decorate
Blitz the cake mix ingredients together in a food processor. And divide evenly into 4 deep muffin trays. I prefer to use silicone trays so that they’re easier to pop out once baked.
Bake in the oven at 160C (fan) for 25-30 minutes.
Blitz the cashew cream ingredients together. The raspberries will turn the cream a gorgeous pink colour.
Once the muffins are baked, remove from the oven and allow to cool.
I like using an apple corer to scope the centre of the muffin out so that you can fill it with cashew cream.
Decorate with rose petals and fresh raspberries.