Raspberry and Almond Muffins

    Raspberry and Almond Muffins

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    50 people made this

    This is an easy recipe for raspberry muffins that is pretty much fool proof. I hope you enjoy it as much as I do!

    Serves: 6 

    • 1 cup (140g) sliced almonds
    • 2 cups (250g) plain flour
    • 2/3 cup (135g) white sugar
    • 2 teaspoons baking powder
    • 1/4 teaspoon bicarb soda
    • 1 teaspoon salt
    • 3/4 cup (180ml) warm water
    • 2 teaspoons almond essence
    • 125g butter
    • 2 eggs, beaten
    • 1 1/2 cups (375g) frozen raspberries

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 190 degrees C.
    2. Arrange almonds in a single layer on a medium baking tray and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
    3. Reduce oven temperature to 180 degrees C. Lightly grease a 6 cup jumbo muffin pan.
    4. In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, bicarb soda and salt.
    5. In a separate medium bowl, mix water, almond essence, butter and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
    6. Bake 25 minutes in the 180 degrees C oven, until a knife inserted in the centre of a muffin comes out clean.

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