Almond and Raspberry Muffins

Name: Almond and Raspberry Muffins
Yield: Makes 9 large muffins or 12 smaller muffins
Cuisine: United Kingdom
Ingredients: 100 g ground almonds; 100 g golden caster sugar; 200 g self-raising flour; Almond extract or essence, to taste, about 3 to 4 drops; 200 ml skimmed milk; 75 g flaked almonds; 250 g fresh raspberries; 3 free-range eggs; 125 ml rapeseed oil

Great Britain & North America

Preparation info

Makes
9
large muffins

Difficulty
Easy

Appears in

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

Europe
United Kingdom
Brunch
Breakfast
Vegetarian

Method

Pre-heat oven to 180°C/350°F/Gas mark 4 and line a 12-hole bun tray with paper cases.
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 ras