- Prep the Oven: Preheat your oven to 180°C and line an 8-hole muffin tin with paper cases.
- Mix Dry & Yolks: Sift your coconut flour and baking powder into a mixing bowl. Stir in the Quaker Super Fruits sachet. Next, add the vanilla essence, sweetener, and the 5 egg yolks. Mix in the water until you have a thick, well-combined batter base.
- Whisk Egg Whites: In a separate, clean bowl, whisk the 5 egg whites until stiff peaks form. This step is crucial for the muffins’ rise and lightness!
- Fold the Batter: Add one spoonful of the stiff egg whites to the main batter mixture and mix it in thoroughly to lighten the mixture. Then, gently fold in the remaining egg whites until just combined, being careful not to deflate the air.
- Add Fruit & Fill: Gently fold in the 50g of raspberries. Spoon the mixture evenly into your 8 muffin cases.
- Bake: Bake in the preheated oven for 25 minutes, or until the tops are golden.
- Decorate: Immediately upon removing them from the oven, place one small white chocolate button on top of each hot muffin. Once the chocolate begins to melt slightly, press a fresh raspberry onto the top.
- Serve: Dust with a light layer of granulated sweetener (optional) and enjoy!
Tips & Storage Notes
- Coconut Flour: Since coconut flour is highly absorbent, resist the urge to add more liquid; the batter is meant to be thick.
- Storage: Store any leftovers in an airtight container for up to 3 days at room temperature.
- Freezing: Do not freeze these muffins, as the texture may be compromised.
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