Vegetarian

All-Mine Almond Raspberry Muffins

These raspberry and almond 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
Serves: 12
Prep time: 20 min
Cook time: 20 min

Ingredients

  • 250 g of BerryWorld raspberries
  • 3 eggs
  • 125 ml of vegetable oil
  • 200 ml of milk
  • almond essence, to taste, about 3 or 4 drops
  • 200 g of self-raising flour
  • 100 g of ground almonds
  • 100 g of golden caster sugar
  • 75 g of flaked almonds

Nutrition

per 100g Per Serving
Energy (KG) 1304 1250
Energy (kcal) 312 299
Fat (g) 19.8 19.0
Saturated Fat (g) 2.0 1.9
Carbohydrates (g) 28.5 27.3
Fibre (g) 3.6 3.5
Sugar (g) 11.2 10.7
Protein (g) 7.5 7.2
Salt (g) 0.6 0.6