Delicious Easter muffins

These muffins are a great twist on the traditional hot cross bun. They are gluten free and can be made dairy free with the use of coconut yoghurt. The combination of maple syrup, orange zest with the cinnamon and all spice make for a tasty treat this Easter.

Ingredients

• 1 cup + 1/3 cup almond flour

• 1/4 cup tapioca flour

• 1 tsp baking powder

• 1/4 tsp sea salt

• 1 tsp cinnamon

• 1/2 tsp all spice

• 2 Tbsp maple syrup or honey

• 1/4 cup Greek or vanilla coconut yoghurt

• 1 egg

• 1 tsp vanilla essence

• 1/4 cup raisins

• Zest of one orange

Instructions

• Pre heat oven to 180 deg on fan bake.

• Whisk all of the dry ingredients aside from raisins, in a large bowl to combine.

• In a smaller bowl add wet ingredients and mix to combine.

• Add wet ingredients to the dry, add the raisins and mix till well combined.  

• Spoon mixture into 6-8 muffin cases (silicon or paper).  

• Bake for 15-20mins and check with a knife to ensure baked well through.

• Remove and place on cooling rack 

Makes 6-8 muffins (double the recipe for more)