INTENSE STRAWBERRY MUFFINS
{ AN INTENSE JOURNEY OF FLAVOUR. }
{ INGREDIENTS }
1 punnet strawberries – hulled
3/4 cup sugar
2½ cups almond meal
2 eggs
1/2 cup olive oil
2 tsp gluten-free baking powder
Optional extra: 1 tsp beetroot powder – for extra colour
{ METHOD }
Preheat oven to 180°C and line cup cake moulds with papers. In a food processor or blender, blend strawberries to a fine puree, add eggs, sugar, oil, mix until combined.
Add almond meal, baking powder and beetroot powder if using, mix until combined and fill cupcake papers.
Bake until golden and firm to the touch, about 15 – 20 minutes.
ICING:
If you want to take these to the next level, melt about a cup of white chocolate melts in the microwave for 1 minute, check, if not melted, add for another 10 to 20 seconds. Stir until smooth then spread over cupcake. While the chocolate is still runny top with toasted coconut flakes (I used McKenzie brand from Coles) and cashews.
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