Gluten Free Raspberry, Almond Rosewater Muffins
These muffins are lovely and moist and since they aren't overly sweet or buttery, you could even eat these wee cakes for breakfast!
Makes 12 muffins
250g ground almonds
pinch sea salt
½ tsp baking soda
1 cup raspberries (fresh or frozen)
2 large organic eggs
50g coconut oil, melted (or you could use butter)
1/4 cup runny honey
Rose Water Glaze
150g gluten free, golden unrefined icing sugar, sifted
2–3 tbsp water
1 tsp rose water
1 drop of natural red food colouring (optional)
fresh or dried rose petals to decorate
Preheat the oven to 180ºC fan bake. Line a 12-hole muffin tray with paper cupcake cases.
In the bowl of an electric mixer, combine all the dry ingredients.
Gradually mix in the melted butter and honey, being careful not to over mix.
Evenly divide the batter between the cupcake cases.
Bake for approximately 30 minutes or until golden in colour and springy to the touch. Transfer the muffins to a cooling rack and allow to cool completely.
Meanwhile, make the rose water glaze. Mix the icing sugar, rose water and red food colouring with a whisk. If mixture is too thick, add more rose water; if too thin, add more icing sugar. The glaze should be pale pink, shouldn’t be too viscous and should fall slowly from the whisk.
Spoon on a small amount of glaze onto each muffin. Top with rose petals and refrigerate for 20 minutes to allow the glaze to set.
Store in a cool, dry place in an airtight container for up to 3 days.