Raspberry and Almond Muffins Recipe - Great British Chefs

By foodiva

Ingredients

• Raspberry and almond muffins
• 250 g of BerryWorld Jewel raspberry
• 3 eggs
• 125 ml of rapeseed oil
• 200 ml of skimmed 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

Details

Servings 1
Adapted from greatbritishchefs.com

Preparation

Step 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
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5
Bake in the oven for 20–25 minutes or until well risen, springy to the touch and golden brown