INGREDIENTS     

• ½ cup solid coconut oil

• ½ cup coconut milk

• 1 heaped tblsp cup honey

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup almond lour

• ½  cup wholemeal flour

• 1 tsp baking powder

• ½ tsp baking soda

• 1 white chocolate

• 1 cups macadamia nut pieces

• ½ cup chopped mixed nuts

•  1 cup raisins

 

METHOD

1. Preheat oven to 200 degrees Celsius and line 24 muffin tins or use a non-stick cupcake tray

2. In a bowl and the coconut oil and melt in the microwave for 1 minute

3. Chop the nuts in rough small pieces and add to a large bowl, break the white chocolate into small pieces and add to the bowl

4. Next, beat the eggs and add to the bowl along with the rest of the ingredients and mix well, but not beating too hard, ust folding gently

5. In a separate bowl

6. Fill the cupcake cases 2/3 full and bake in the centre of the oven for about 15 minutes

7. If you feel the top and they are soft and springy, remove from the oven and place on a wire rack to cool

8. Once cooked drizzle with melted chocolate and small chopped nuts, enjoy!