Raspberry and almond muffins

Makes 12
60 minutes


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


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