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Almond Milk and Raspberries Muffins
Almond Milk and Raspberries Muffins

With so many people around with lactose intolerance I decided, for the first time, try and substitute regular milk for almond one. This time I incorporated almond milk into one of my muffin’s recipes.

Been called one of nature’s superfoods, almond milk is not only a delicious low-fat alternative to cow’s milk and soy, almond milk also tastes great and good for your health.
Almond milk, unlike cow's milk, is safe for those who are lactose intolerant or have gluten and casein allergies. It is high in a number of vitamins and minerals, including vitamin E, manganese, magnesium, phosphorous, potassium, selenium, iron, fiber, zinc and calcium. Almond milk is low in calories, at only 40 calories per eight ounce serving, and low in fat. It contains only three grams of fat per eight ounce serving. Almond milk is lactose, gluten, casein and cholesterol free; it's also free of saturated fats.

This simple almond milk and raspberry muffins we baked with my kids – as always, lots of laughter, fun, spoon licking, flour all around the kitchen - happy family!
 

Almond milk and Raspberries Muffins

Ingredients

300g (2 cups) self-raising flour
70g caster sugar
1 egg, lightly whisked
250ml (1cup) almond milk
125g (1/2 cup) light olive oil
150g (1,5 cups) frozen raspberries

Makes 6 large (12 mini muffins)

Preheat oven to 180C. Lightly spray non-stick muffin pans with oil.

Combine flour and caster sugar in a bowl. Make a well in the centre. Add the egg, almond milk and oil. Stir until just combine. Quickly stir in the raspberries.

Divide mixture among prepared pans. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Set aside for 10 minutes to cool slightly. Transfer to a wire rack to cool completely. Enjoy!

Simple, delicious lactose, gluten, casein free recipe of Raspberry Muffins for everyone to enjoy. Looking for a fun school holiday’s activity for kids – make this muffins together, it’s a win win combination, kids love cooking and eating the final results. You can also freeze these muffins and use them later for school lunches.


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