alan’s FESTIVE TEA MUFFINS

Packed full of dried fruit and festive flavours, these tea muffins are a great pre run carb boost. A lighter alternative to a traditional Christmas cake.

Makes 12 large muffins

200g raisins

100g golden raisins

100g apricots, finely chopped

100g dried cranberries

1 tea bag

75g walnuts, chopped

1 orange

125g ground almonds

65g coconut flour

1/2 tsp bicarbonate of soda

1/2 tsp salt

3 tsp mixed spice

2 tsp ground cinnamon

5 eggs

50g coconut oil, melted

1 tbsp vanilla extract

METHOD

Line a muffin tray with muffin cases, preheat the oven to 150 degrees.

Place all the dried fruit into a bowl, add the tea bag and cover with boiling water. Leave to soak for 10-15mins.

In a large bowl mix together the ground almonds, coconut flour, bicarb, salt, mixed spice, cinnamon and chopped walnuts. Grate in the orange zest.

In a kitchenaid /mixer mix together the eggs, melted coconut oil, vanilla and juice of the orange. This can also be done by hand with a wooden spoon.

Add the dry ingredients a tbsp at a time. Mix well.

Drain the fruit and fold through the batter.

Scoop the batter into the muffin tin.

Bake for 20-30mins until golden and firm.

Leave to cool for 30mins.