Earl Grey Raisin Muffin
1 cup buckwheat flour (140 g)
½ cup unsweetened shredded coconut (40 g)
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup + 2 tsp unsweetened apple sauce (165 g)
4 tbsp maple syrup
2 tsp vanilla extract
½ cup earl grey tea
⅔ cup raisins (100 g) (soaked in tea for 10 mins)
Brew a cup of earl grey tea and soak the raisins in it for 10 mins.
Preheat oven to 180 degrees Celsius (355 Fahrenheit)
Mix buckwheat flour, shredded coconut, cinnamon, baking soda, baking powder and salt in a bowl.
Mix unsweetened applesauce, maple syrup, vanilla extract, earl cray tea and raisins in another bowl before mixing it with the dry ingredients. Combine everything well together, but do not overmix.
Pour the batter into 10 muffin forms and bake them in the oven for 18-20 minutes or until a toothstick comes out clean.