Breakfast will be an interesting feast with this unusual muffin delight. This moist raspberry muffin is topped with sweet adzuki beans.
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Preparation Time 15 minutes
Cooking Time 20 minutes
Difficulty Rating 1
- 6 oz (¾ cup) / 180 ml organic soy or Greek yogurt
- ¼ cup / 60 ml organic grass-fed or vegan milk
- 1 cup / 160 gm brown rice flour
- 1 cup / 160 gm quinoa flour
- 1 tsp. / 4½ gm baking soda
- 2 tsp. / 9 gm baking powder
- Zest of 1 orange
- 2 tsp. / 5 gm Stevia or monkfruit powder or ½ cup inulin sweetener
- ¼ tsp. / 1½ gm salt
- 1 cup / 125 gm raspberries, fresh
- ¼ cup / 60 ml avocado oil
- 1 tsp. / 5 ml vanilla extract
- 1 cup / 295 gm sweet adzuki beans
- Preheat your oven to 375°F / 190°C. Spray 12 standard muffin baking cups or a muffin pan with nonstick cooking spray.
- Mix together the rice flour, quinoa flour, baking soda, baking powder, orange zest, Stevia or monkfruit powder, and salt in a large bowl.
- In a separate bowl, scoop in 2 tablespoons of the flour mixture and combine it with the raspberries.
- Stir the oil and vanilla extract into the yogurt. Combine the yogurt with the milk, and slowly fold the combination into the flour mixture; add in the coated raspberries.
- Fill the prepared muffin cups with the batter to about ¾ full.
- Put a few adzuki beans atop each filled cup. Place the muffin cups on a baking sheet or place the muffin pan over the center rack of the preheated oven; bake for about 20 minutes.
- After baking, transfer to a wire cooling rack; let stand for 10 minutes before removing the muffins.
- Serving Size: 1 muffin
- Exchanges per Serving: 2 Carb, 1 Fat
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