Raspberry, Chocolate & Caramel Muffins*

As most people will know I am currently working with Sativa Shakes, and I am working on posting some new recipes for them by using their protein powder. That review will be coming on Saturday with the down low on the 2 fabulous flavours I received, however instead I’ve been playing around with different combinations, and this has to be one of my favourites.

Hey presto, here is one I made earlier. I basically use a very basic vegan muffin recipe which can make it a little easier, because then you can adapt the recipe the way you want it to, depending on the different combinations.

Ingredients:

• 192g/ 1½ cups of flour (I used plain flour)
• 110g/ ½ a cup of brown sugar
• ½ a teaspoon of salt
• 2 teaspoons of baking powder
• 175ml / ¾ cup of milk, I used almond milk but you can use any vegan milk you would like, oat milk would go perfectly
• 60ml/ ¼ of coconut oil melted
• 1 ¼ teaspoon of pure vanilla extract
• 1 cup/130g of frozen raspberries
• 30g of Sativa Shakes Chocolate and Caramel protein powder (Optional)

Method

1. Mix in all of the ingredients besides the frozen raspberries, use a food mixer, only because it’s easier than just using a blender. Leave it mixing for a little while around 2 – 3 minutes to make sure that the ingredients are all the way through mixture.
2. Make sure you’ve lined the muffin cases with a little vegan butter just to make sure that the mixture doesn’t stick to the cases.
3. Use a tablespoon, don’t fill the table spoon up too much, and slowly flake the raspberries into the cases. When I say flake just rub the raspberries between you thumb and index finger, that way it breaks the raspberry up and you have little flakes everywhere rather than a large raspberry stuck in the middle.
4. Put your muffins into the oven for around 25 – 30 minutes on gas mark 6/ 400 degrees F/ 200 degrees C. Check on them regularly, these muffins can cook fast.
5. After removing them from the oven, leave them to rest for 30 minutes.

Bon appétit!

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