Description

These soft gluten-free muffins are made with our versatile Eat Curious Dehydrated Mince and packed with sweet, juicy raspberries. The addition of seeds provide a delicious finishing crunch, ensuring these muffins have a perfect balance of both taste and texture.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

Rehydrate Eat Curious Dehydrated Mince: Add the dehydrated mince to a stand mixer bowl with oat milk. Mix on a medium speed with the paddle attachment until the mince is broken down.
Make muffin mixture: Add in sugar and beat together until creamy. Add oil and mix thoroughly. Sift in flour and baking powder. Fold the flour mix into the batter. Add frozen fruit and fold in lightly.
Cook muffins: Fill / pipe into muffin moulds, top with seeds and bake for 30-35 minutes at 180°c.