Raspberry Spelt Cupcakes
10 Mins Prep + 25-30 Mins Cooking
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
Preheat oven to 160°C and line 12-hole muffin tin with liners.
In a mixing bowl, whisk together olive oil (or butter), syrup, eggs, vanilla and milk until creamy.
Add bicarb of soda, baking powder and spelt flour and mix again.
Spoon 2 tbsp of mixture into tin holes, add 3-4 raspberries, then repeat again.
Place in the oven for 25-28 mins or until lightly golden. Allow to cool before serving.