In collaboration with We Are Tea using their refreshing Moroccan Mint tea bags, these gorgeous muffins are the perfect Spring treat. Bursting with raspberries and with a hint of peach in the mixture, the cream topping works wonderfully with fresh mint notes.
Raspberry, Peach and Mint Tea Muffins
- 150g brown rice flour
- 50g oat flour
- 100g stevia
- 1 tsp baking powder
- 1x400g can peach slices (drained)
- 100ml almond milk
- 1 tsp apple cider vinegar
- 2x We Are Tea Moroccan Mint tea bags
- 1 tsp vanilla extract
- 75g frozen raspberries
- For the Topping
- 200g fat-free Greek yogurt
- 2 tbsp raspberry jam
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- Mint leaves and raspberries (to decorate)
Preheat the oven to 180 degrees and grease and line a 6-hole muffin tin.
Mix together the flours, stevia and baking powder in a bowl.
Whisk the apple cider vinegar into the almond milk and set aside for 5 minutes.
Place the drained peaches into your Ninja Kitchen blender and whiz up to form a puree.
Add to the brewed tea (don’t forget to discard the tea bags!) and vanilla, mix well then pour into the dry ingredients.
Mix to combine then slowly fold in the raspberries, be careful not to over mix. Spoon between the muffin cases to reach just the top.
Bake for 15-20 minutes until risen and golden. Leave to cool for a bit then pop onto a wire rack.
Meanwhile beat together the topping ingredients and chill in the fridge until needed.
When ready to serve, spoon over some of the topping over each muffin to cover. Place a small mint sprig and raspberry on the top of each – now enjoy!