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RASPBERRY CAKES

Raspberry Cakes

by Natvia in Recipes

Ingredients

  • 2 eggs
  • 1 cup/250ml/8.4 oz milk
  • 1/2 cup/90g/3 oz Natvia
  • 1/3 cup/80g/2.8 oz unsalted butter, melted
  • 2 1/2 cups/375g/13.2 oz gluten free flour
  • 4 tsp gluten free baking powder
  • 2 cups/250g/8.8 oz raspberries
Makes 12 muffins

Directions

  1. Preheat oven to 180°C and line a cupcake tin.
  2. Whisk together eggs, milk, Natvia, and melted butter.
  3. Add flour and baking powder and mix until combined.
  4. Fold in Raspberries.
  5. Divide between cupcake tins and bake for 15-20 minutes until a toothpick comes out clean.
Macros for 1 muffin: Calories: 157 Fat: 6g Carb: 21.8g Fiber: 2.2g Sugar: 1.1g Protein: 4.5g
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Tags: Afternoon Tea berries cakes Cold Desserts Gluten Free Kids Treats Lunch Box Treats Rasberry

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