Raspberry and almond muffins
Ingredients
Raspberry and almond muffins
- 250g of raspberries
- 3 eggs
- 125ml of rapeseed oil
- 200ml of skimmed milk
- almond essence , to taste, about 3 or 4 drops
- 200g of self-raising flour
- 100g of ground almonds
- 100g of golden caster sugar
- 75g of flaked almonds
Method
1
Preheat oven to 180°C/gas mark 4 and line a 12-hole muffin tin with paper cases
2
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
3
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
4
Divide the batter between all the paper cases, and then scatter the flaked almonds on top
5
Bake in the oven for 20–25 minutes or until well risen, springy to the touch and golden brown
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Raspberry and almond muffins
