Raspberry and almond muffins

Makes 12
60 minutes

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