Raspberry and almond muffins

Raspberry and almond muffins


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Now is the time for plump summer berries, and of all the summer berries on offer, raspberries have to be my favourites. It all goes back to my childhood and my grandfather’s garden – he grew row after row of raspberries, and we enjoyed them with thick, golden cream as well as on toast in raspberry jam.

Raspberries are also wonderful when poached, and I often cook a punnet of raspberries in a fruit syrup (using fruit cordial as a base) to be enjoyed later with a dollop of ice cream, or with lashings of custard, it’s one of my favourite ways of eating these delicious scarlet berries, and is a firm favourite with all my family and friends.

But, if jam or poaching, or even a crumble is not your thing, then this recipe for Raspberry and almond muffins might be just the thing for you. These muffins had fresh raspberries added to the batter before baking with a crunchy almond topping, and are quite simply divine. Perfect for any afternoon tea or the school lunch box, like all muffin recipes, they are extremely easy to make.

Preheat oven to 180°C/gas mark 4 and line a 12-hole muffin tin with paper cases
Beat the eggs with the oil, milk and almond essence. Add the dry ingredients to a large bowl, but do not add the raspberries or flaked almonds yet
Mix the wet ingredients into the dry ingredients until just-blended, taking care not to overmix - the mixture should be lumpy. Stir in the raspberries until just-mixed with batter
Divide the batter between all the paper cases, and then scatter the flaked almonds on top
Bake in the oven for 20–25 minutes or until well risen, springy to the touch and golden brown
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