Mini raspberry and almond muffins Recipe

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makes:

12

Skill:

medium

Prep:

20 min

Cooking:

30 min

Nutrition per portion

RDA
Calories 238 kCal 12%
Fat 12g 17%
  -  Saturates 2g 10%

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

Ingredients

  • 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

Method

  • 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.

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Top Tip

Oven tips:

  • Oven temperatures do vary, so cooking times in recipes are always approximate.
  • Fan ovens are hotter, so make sure you adjust your oven to 10-20 degrees lower than stated (check your manufacturer’s guide).
  • Make sure you leave time to pre-heat the oven before baking.
  • Invest in an oven thermometer, you might be surprised what the temp really is!
  • Never look into the oven too early - only after three-quarters of the cooking time is it safe.