Berry brilliant muffins
Fluffy, fruity and ready in just 20 minutes, these little raspberry and almond muffins are a very handy recipe to have up your sleeve. Frozen raspberries keep things easy (and budget friendly), while ground almonds mean there’s no flour needed. Brilliant for lunchboxes, after-school snacks or a little something with a cuppa. And if raspberries aren’t your thing, frozen blueberries or whole blackberries work brilliantly too.
Prep time: 5 minutes Cook time: 15-20 minutes
Serves Makes: 12 people
Ingredients
- 4 large FREE eggs
- 100ml maple syrup
- 1 tsp vanilla paste
- 185g ground almonds
- 2 tsp baking powder
- 200g frozen raspberries
- You will need
- 12-hole muffin tin
- 12 paper muffin cases
Method
- Preheat the oven to 190°C/170°C fan/gas 5.
- Crack the FREE eggs into a large bowl, then add the maple syrup and vanilla paste. Briefly whisk together to combine.
- Add the ground almonds and baking powder and stir well to combine with the wet ingredients. Add 150g of the frozen raspberries and gently fold them into the almond batter, trying not to break them up too much.
- Line the muffin tin with the paper cases and divide the mixture evenly between them. Top with the remaining raspberries and bake for 15–20 mins, until risen and golden.
- Remove from the oven and leave to cool completely on a cooling rack. Store in an airtight container for up to 3 days, although they’re best eaten fresh.
