Raspberry Spelt Cupcakes

 

10 Mins Prep + 25-30 Mins Cooking

tuna and zucchini slice
 

Serves 12 I Energy 891 kjs (212 calories)

 

INGREDIENTS

½ cup extra-virgin olive oil or melted butter

⅓ cup rice malt syrup

2 eggs

2 tsp vanilla extract

½ cup lactose free milk

½ tsp bicarb of soda

2 tsp baking powder

1¾ cups spelt flour

1½ cups frozen raspberries

INSTRUCTION

  1. Preheat oven to 160°C and line 12-hole muffin tin with liners.

  2. In a mixing bowl, whisk together olive oil (or butter), syrup, eggs, vanilla and milk until creamy.

  3. Add bicarb of soda, baking powder and spelt flour and mix again.

  4. Spoon 2 tbsp of mixture into tin holes, add 3-4 raspberries, then repeat again.

  5. Place in the oven for 25-28 mins or until lightly golden. Allow to cool before serving.

 
 
SnacksJulie Gilbert