These muffins are a true celebration of colour, texture and taste.

Makes 12 muffins

Ingredients

708g plain white flour
2tbsp baking powder
¾tsp salt
1 small pinch cinnamon
118g roasted hazelnuts, skinned and chopped
236g raisins, rinsed & soaked
1 pinch of vanilla powder or a few seeds scraped from a vanilla pod
236g of blueberries

Wet ingredients

177ml Clearspring Sunflower Oil 
250ml Clearspring Rice Malt Syrup
59ml apple juice (if you would like to create a heavier style of muffin you can leave this out & replace it with more rice malt syrup)

For fruit sauce:

236g red fruit (strawberries, raspberries, red currants) - frozen or fresh
2tsp apple juice (optional) or orange juice concentrate
1tsp Clearspring Kuzu (dilute in a tiny amount of apple juice)
Clearspring Rice Malt Syrup or orange concentrate/syrup (optional)

Method

For muffins:

1. Mix all dry ingredients.
2. In a separate bowl mix all wet ingredients.
3. Make a well in the dry ingredients and slowly add the wet ingredients until you have a smooth consistency.
4. Spoon the mixture into muffin moulds.
5. Bake in oven at 180C for 45 minutes.

For red sauce:

1. Put red fruit in a saucepan and heat up with a pinch of Clearspring Traditional Sea Salt.
2. When the fruits start cooking down, add the rice syrup and cook to form a thick syrup. 
3. You can add apple juice if you want a bigger quantity. 
4. Dissolve kuzu in a small amount of apple juice, and stir into the fruit while it thickens.
5. Add rice syrup or orange concentrate to taste.

Variations:
You can create different flavours of muffin. Some other options include adding lemon zest, poppy seeds, any nuts, Clearspring Seeds, Soya and Cranberries or cubed apples.