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.
Top tip for making Mini raspberry and almond muffins