Serves 12
Ingredients
- 1 cup whole wheat pastry flour
- ½ cup brown rice flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup strong coffee, hot
- ¼ cup pure maple syrup
- 1 tbsp canola oil
- ¼ cup thick, unsweetened apple butter
- 1 tablespoon rice wine vinegar
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 1/2 cup slivered almonds
- 1 cup raspberries, processed until slightly chunky
- powdered sugar (optional)
How to make it
- Preheat oven to 325°F, grease 12 muffin cups.
- In a large bowl, combine flours, cocoa, baking powder, baking soda, and salt.
- In a small bowl, mix coffee, syrup, oil, apple butter, vinegar, and extracts.
- Add wet ingredients to dry and stir until almost completely blended. Do not beat.
- Add almonds and raspberries and fold in until incorporated.
- Bake for 20 minutes.
- Let cool for 10 minutes, remove from pan, and sprinkle with powdered sugar if desired.