¼ cup coconut oil or butter, melted and cooled slightly
¼ cup brown sugar
¼ cup granulated sugar
¾ cup apple cider (or apple juice)
½ teaspoon vanilla
½ cup of raspberries (frozen work well)
¾ cup sugar
1 teaspoon cinnamon
4 tablespoon butter, melted
Preheat the oven to 375°F.
Grease a mini muffin tin* with coconut oil or butter.
In a medium-sized bowl, whisk together all the dry ingredients.
In another bowl, whisk together the coconut oil or butter with the sugars. Add the egg and whisk for a few minutes. Add the apple cider and the vanilla and whisk to combine.
Pour the wet ingredients into the dry ingredients and fold gently until just combined.
Scoop a big teaspoon (like your cereal spoon type of teaspoon) of mix into each, and press one raspberry into the middle. Add another spoon of the batter on the top. Only fill each muffin cup to just under the top edge.
Once the tray is filled, place in the preheated oven and bake for 18-20 minutes.
While they are cooking, mix together the sugar and cinnamon for topping. Melt the butter but keep it separate from the cinnamon-sugar mixture.
Let the muffins cool for about 5 minutes and then turn out onto a cooling rack. Dip the top of each muffin in the melted butter and then in the cinnamon-sugar mix, rolling the sides in the mix too.
Muffins will keep fresh for a couple of days, or, can be enjoyed reheated in the oven!
*If you don’t have a mini muffin tray, you can make them in a regular muffin tray, with 2-3 raspberries in the middle instead of 1. Bake them for 35-40 minutes and follow the topping instructions as above. They may be a little more difficult to handle when they are larger, so take care when dipping them in the sugar mix.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.