Crush Cardamon and place in saucepan with 200 ml of almond milk, add honey, and simmer. Reduce liquid to half.
(Yes we used a rolling pin in a pyrex jug to crush the seeds)
Whilst simmering milk and cardamon, melt coconut ghee/oil. Measure all dry ingredients and blend with fork in mixing bowl. ( There is NO need to sift).
Wash and muddle raspberries. In separate bowl, beat egg.
Once reduced, pour milk through strainer to remove Cardamon pods and seeds.
Add remaining 100 ml of milk, and combine with muddled raspberries, coconut oil and beaten egg.
Pour milk, coconut, raspberry mixture into dry ingredients and stir in with fork.
Spoon batter into baking tray. Place in oven and bake for 10-12 mins.
A skewer test, will give you a “Little” residue batter, which means they are done. Baked any longer your muffins will be dry! Allow to cool and enjoy!
Prep cardamon & raspberry milk, less egg and coconut, the night before, then all you have to do on rising, is set the oven, measure out your dry ingredients, mix and divide the batter ad bake.
*Nutiva Refined Coconut oil, is expeller pressed and does not have coconut flavor or scent.
Cardamon contains; Vitamins ;B3, B6, B2, B1, A & C. & Minerals; Potassium, Calcium, Manganese & Magnesium. Cardamon is beneficial in warding off cancer, gum disease, assist in the control of cholesterol, and improves blood circulation. The aroma of cardamon is said to help lift spirits in those who suffer from depression.