These almond flavoured muffins from Essentials magazine only take 20 minutes to prepare and contain just 238 calories each and lots of fresh and juicy raspberries
- 3 medium free-range eggs
- 125g corn oil
- 200ml semi-skimmed milk
- Few drops almond extract
- 300g self-raising flour
- 3⁄4tsp baking powder
- 100g caster sugar
- 200g fresh raspberries
- 40g whole natural almonds, roughly chopped
Heat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper muffin cases.
Whisk the eggs with the corn oil, milk and almond extract until thoroughly combined.
Sift the flour and baking powder into a bowl, add the caster sugar and mix well. Make a well in the dry ingredients and pour in the egg mixture.
Mix the batter briefly, but don’t over mix it as it’s meant to be lumpy.
Add the raspberries (reserving a handful) and mix briefly.
Divide the mixture between the muffin cases. Sprinkle the almonds and reserved raspberries over the top.
Bake for 25-30 mins until risen, golden and springy to the touch.
<strong>Oven tips:</strong> <li>Oven temperatures do vary, so cooking times in recipes are always approximate.</li> <li>Fan ovens are hotter, so make sure you adjust your oven to 10-20 degrees lower than stated (check your manufacturer’s guide).</li> <li>Make sure you leave time to pre-heat the oven before baking.</li> <li>Invest in an oven thermometer, you might be surprised what the temp really is! </li> <li>Never look into the oven too early - only after three-quarters of the cooking time is it safe.</li>