Pear and raspberry muffins | lisabuckleynutrition

Ingredients

8 dates

3 eggs

80mls butter or olive oil

160mls hemp milk

1/2 tsp. apple cider vinegar

DRY INGREDIENTS

100g pumpkin seeds

175g buckwheat flour

2 tsp. bicarbonate of soda

1 tbsp. ginger

1 tsp. cardamon (ground)

1/4 tsp. sea/Himalayan salt

2 tbsp. arrowroot

FILLING

1 small pear

Handfull of raspberries

1. Blend all the wet ingredients together in a blender or whisk by hand except for the fruit.

2. Finely chop the ripe pear or cook gently in some butter until soft if using a hard pear variety such as a conference pear.

3. Preheat oven to 170 degrees celcius.

4.. half fill muffin cases, top with pear and raspberry.

5.. Cover fruit with a little more mixture.

6.. Bake for 20-30 minutes until firm.