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Ingredients
225g rice flour 2tsp baking powder 225g butter, softened 150g caster sugar (granulated sugar for my US friends) 4eggs, beaten 20g coca 3tsp instant coffee 3tbsp boiling water 100g macadamia nuts |
To make my Low FODMAP macadamia mocha muffins start by preheating your oven to 180c (355f).
Dissolve the instant coffee in boiling water and leave aside to cool.
Coarsely chop the macadamia nuts and set aside. Mix the coca, rice flour and baking powder together in a mixing bowl and set aside.
Using an electric mixer, cream the butter and sugar together at a medium to high speed until pale and fluffy. Slowly add the beaten eggs while continuing to mix the butter and sugar.
Once the eggs are combined into the butter and sugar mix, add the flour and coca mix in two halves. Mixing on a slow speed the whole time. Finally add your instant coffee while mixing on a high speed.
Using a rubber spatula mix in the macadamia nuts in by hand.
Spoon into muffin cases and bake for 30minutes.
Dissolve the instant coffee in boiling water and leave aside to cool.
Coarsely chop the macadamia nuts and set aside. Mix the coca, rice flour and baking powder together in a mixing bowl and set aside.
Using an electric mixer, cream the butter and sugar together at a medium to high speed until pale and fluffy. Slowly add the beaten eggs while continuing to mix the butter and sugar.
Once the eggs are combined into the butter and sugar mix, add the flour and coca mix in two halves. Mixing on a slow speed the whole time. Finally add your instant coffee while mixing on a high speed.
Using a rubber spatula mix in the macadamia nuts in by hand.
Spoon into muffin cases and bake for 30minutes.
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