Raspberry, White Chocolate and Peanut Butter Muffins

INGREDIENTS:

• 1 cup of self-raising flour

• 1 tsp of cinnamon

• 1/4 cup of coconut sugar

• 1 tsp of vanilla essence

• 40g of Lard Ass butter

• 1/3 cup of Honest To Goodness maple syrup

• 1 egg

• 1/2 cup of MilkLab almond milk (or milk of your choice)

• 1/2 cup of white chocolate chips (loving earth is our favourite kind to use)

• 1/4 cup of Timboon Peanut Butter

• 3/4 cup of frozen raspberries (we don’t currently stock this product but it can be found at most produce stores)

METHOD:

1. Set your oven to 180ºC and line a cupcake tray with patty pans.

2. Combine all ingredients in a bowl and roughly mix. Don’t mix too much as we don’t want the raspberries to mush together.

3. Spoon mixture into patty pans and bake for 20-25 minutes

4. Allow the muffins to cool and enjoy!

   This recipe should make about 6-7 muffins