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Muffin Magic: Raspberry & Golden Syrup

recipe image

Serves Makes 12 delicious muffins.

Per serve:

Ingredients:

Method:

  1. Preheat fan forced oven to 160°C or a conventional oven to 175°C. Grease a muffin tray lightly with oil.
  2. Place muffin mix, eggs, water and oil into a large mixing bowl. Mix with a wooden spoon until just combined (do not over mix).
  3. Add the raspberries and 1 tablespoon golden syrup and mix through gently.
  4. Spoon into prepared muffin tray, filling each mould two thirds full.
  5. Bake for 20 – 25 minutes. Muffins are baked when the top of the muffin bounces back slightly when gently pressed (if you prefer a more rich and moist muffin, underbake slightly).
  6. Remove tray from oven and allow muffins to cool for 3 – 5 minutes. Place on a wire rack to cool.
  7. Icing: Combine icing sugar, golden syrup and just enough water to make a thick paste. Spread over cool muffins.

Tasty Tip:

Patty Pans: Using paper patty pans will ensure that your muffins come out of the muffin tray easily and never stick.

Storage: Store muffins in an airtight container in the fridge for up to 5 days.

To freeze muffins: When completely cold, wrap muffins individually in plastic wrap and freeze. Muffins can be frozen for up to 3 months.

To thaw muffins: Unwrap and place on a paper towel or a microwave-safe plate. Microwave on HIGH for 30 – 35 seconds.

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