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
