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A yummy breakfast muffin, with amaranth and brazil nuts for crunch.

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Ingredients:

    • 1c Buckwheat flour
    • 1/4c Whole wheat flour*
    • 1/2 tsp Cinnamon
    • 1/4c Amaranth, uncooked
    • 1/2c Coconut sugar
    • 1/2 tsp Vanilla extract
    • 2 ripe Bananas, mashed
    • 1/2 tsp Baking soda
    • 1 1/2 tsp Baking powder
    • 1/4 tsp Salt
    • 1/2c Chopped brazil nuts (optional)
    • 1-3 tbsp Rice syrup (adjust to preferred sweetness)
    • 1c Raglan Coconut Yoghurt, Banana & Chai Flavour

 

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Method:

    1. Mix all dry ingredients thoroughly.
    2. Mix RCY, Rice Syrup and Vanilla.
    3. Gradually add the yoghurt mixture to the dry mix, folding in until fully combined.
    4. Divide mixture into 6 large muffin cases/moulds or 12 small.
    5. Bake at 180 for 20-30 minutes, depending on the size of your cakes. When ready, they’ll turn a nice golden brown colour and be springy to touch. (You can always do the toothpick test to check that they are baked through!)
    6. Decorate however you like. I used a simple drizzle of rice syrup and desiccated coconut sprinkles with a brazil nut to finish.
    7. Enjoy with a hot cup of tea or coffee and a friend or two.
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