Karen Burns-Booth

Almond and Raspberry Muffins

Great Britain & North America

banner
Preparation info
  • Makes

    9

    large muffins
    • Difficulty

      Easy

Appears in
Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad
Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

Deceptively easy muffins or buns that are packed with almonds and raspberries. These can be made in under half an hour and look far more complex than they actually are. Serve them with extra fresh raspberries and a dollop of extra yogurt on the side for a very fruity breakfast or brunch dish.

Ingredients

  • 3 free-range eggs
  • 125 ml rapeseed oil
  • 200 ml

Method

  1. Pre-heat oven to 180°C/350°F/Gas mark 4 and line a 12-hole bun tray with paper cases.
  2. Beat the eggs with the oil, milk and almond essence, and then add the dry ingredients in a large bowl, but do NOT add the raspberries or flaked almon