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Chef Alain’s Weekly Recap – Week 29

January 23, 2015

Raspberry Muffins

Chef Alain’s Weekly Recap – Week 29

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Chef Alain’s Weekly Recipe

Raspberry Muffins

Muffins Framboises et Frangipanne – Raspbery Muffins Frangipane

 

These Paleo muffins remind me of the almond filling of Pithiviers cakes or Galette des Rois (King’s Cake). I picked raspberries for this recipe because they are my favorite berries but feel free to use your favorite one. This recipe is Paleo, gluten and dairy-free.

Servings: 12

Yield: 3 oz muffins

Oven Temperature: 350°F

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Ingredients

– 10 oz almond flour

– 2 oz coconut flour

– 4 eggs, organic

– 4 oz coconut oil, melted

– 4 oz local honey

– 1 pint raspberries, fresh (6 oz)

Procedure

1. Preheat your oven at 350 F.

2. Weigh/measure all your ingredients in your mixer’s bowl except the raspberries.

3. Mix well at low speed with the paddle attachment until fully incorporated.

4. Drop this batter into muffin pans fitted with paper cups about 3/4 of the way.

5. Top off with 4 fresh raspberries.

6. Bake for 20-25 minutes, or until the top is golden brown.

7. Enjoy while still warm.

= Chef’s tip 1: Feel free to substitute with your favorite berry. In season, I highly recommend peaches (peeled, pitted and cubed), pears or apples, even unsweetened apple sauce.

= Chef’s tip 2: These fruit muffins freeze very well in a container with a lid. Wrap them individually and freeze them. Take out and add to your kids’ lunch box of for an afternoon snack.

Note: This Paleo, GF and DF recipe comes from my book: Paleo French Cuisine

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Until next week, I wish you a great week.

A Votre Sante – To Your Health

Merci! Chef Alain Braux

 

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