It’s really hard to beat a good muffin, and these muffins from George Eats are up there as some of the best. Light and delicate with delicious tart raspberries, a touch of sweetness from the white chocolate drops and a little extra oomph from our very own Raspberry Lemonade booch. Chefs kiss.
Gluten free, contains nuts
Makes 8-10 muffins
Prep time: 15 minutes
Baking time: 25 minutes
Tools: hand beaters or stand mixer, 12 hole muffin tin with 7cm (w) x 4cm (h) holes (roughly 80ml or 1/3 cup capacity)
160g (1 cup) fine white rice flour
30g (1/4 cup) tapioca flour
50g (1/2 cup) almond meal (see notes)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/3 cup (80ml) oil
50g room temperature butter (salted or unsalted)
1 extra-large egg
150g light brown sugar (or half caster and half light brown sugar)
1 teaspoon vanilla bean paste (optional)
1/2 cup (125ml) Remedy Kombucha Raspberry Lemonade
125g raspberries, reserve a few for garnish
100g white chocolate chips, reserve a few for garnish
Preheat the oven to 180C/356F. Either grease or line your muffin tin with 8-10 liners.
Combine the flours, almond meal, baking powder and baking soda in a medium mixing bowl and whisk to combine.
In a large mixing bowl, combine the oil, butter, sugar/s and egg.
Use a hand beater or stand beater to beat the mixture for 1-2 minutes or until light and foamy. The butter should have incorporated completely into the mixture, with no chunks remaining.
Turn the beaters to low and alternate between adding the flour mix and kombucha. Continue until you have used up all the flour and kombucha.
Add the raspberries and white chocolate chips to the batter and stir gently to just combine. Pour the batter into the prepared muffin holes, then garnish with the reserved raspberries and white chocolate chips.
Bake for 25 minutes or until golden brown and cooked through.
Allow to cool for 5-10 minutes before removing from the tin. Cool on a wire rack and serve.