I had a lovely Mother’s day.
It started with a shout out at 6am from my baby daughter.
She just wanted to wake me up to make sure I was still there and hadn’t gone to the horse yet. No, I confirmed. She then checked again at 7. I managed to fall back to sleep just to be wakened again about 30 minutes later by my other daughter Eva who wanted to make me breakfast in bed……only problem, she wanted me to help make waffles LOL…..Yes, I made breakfast. Got to love kids.
We spent the morning riding the horses and then we chilled, did a bit of dancing, some baking, you know the score.
I’m thinking about my kids as I’m sitting here doing some work. When I work, I usually stick on Netflix and I play junk in the background. I noticed tonight that I’d watched all of the junk so I stuck on Bridegroom. Jez. I cried my eyes out. Dear God, please don’t ever let me hurt my kids. Made me think about something that happened the other day. Quinn and I were on our way to the baseball park for her practice. In the car park she spots some dogs and Quinn being Quinn, she shouts to the owner to make sure the dogs are friendly. When the owner says yes, Quinn smothers the dogs in love. She interrogates the owner over names etc and when she hears that the dogs are both boys, she says, “do you know that it’s okay for 2 boys to love each other and get married. As long as they love each other it’s okay.” I must be doing something right!
You didn’t come here to hear about how much I love my kids though, you came here to hear about how much I love my cooking LOL! But do you know what, I love sharing my recipes with you. I try really hard to make tasty nourishing food and it would be such a shame if I couldn’t share my passion with you. My old granny made so many yummy dishes and I only have the memory of them. How I wish I had the recipe to replicate some of her cakes.
Back tot he topic at hand. I love raspberries and I love chocolate and it was whilst staring down a bag of frozen raspberries in the freezer that I decided to make these muffins. I realised I hadn’t made them for ages and I recalled how good they were. So here you go, gluten free, almost paleo, super tasty muffins. I hope you enjoy them. The good thing for me, I now have the recipe written down rather than in my head.
Makes 10 to 12 muffins
1/2 cup plus 2 tablespoons of coconut flour
2 tablespoons of maple syrup (optional. You can add 2 tablespoons of mashed ripe banana instead or no sweetener at all. If you don’t use a sweetener, cut back 1 tablespoon of coconut flour)
2 teaspoons of vanilla extract or lemon extract
2 teaspoons of baking powder
60ml of melted coconut oil or melted butter (I use whatever I have)
3/4 cup of frozen raspberries
3 oz of crushed dark chocolate
Heat the oven to 325 degrees.
Line a 12 cup muffin tin with muffin cases.
Beat the eggs together and then add the other wet ingredients and beat until creamy.
Add the coconut flour and the baking powder and mix through.
Fold in the chocolate and raspberries (be careful not to break the raspberries).
Bake for 30 to 35 minutes.
Cool and enjoy (although if you have no patience like me, you can eat them straight away although you’ll need to scrape the muffin off the cupcake case….with your teeth).
Til next time!