Easy Raspberry & Almond Muffins

It's never been easier to whip up a batch of impressively fruity muffins!




320g All-purpose flour
200g Sugar
2 teaspoons Baking powder
1 teaspoon Salt
2 Eggs
250ml Milk
225g Butter
100g Almonds Soaked & chopped
250g Raspberries
1/2 teaspoon Almond extract


Preheat the oven to 190C and line a muffin tin with 18 muffin cases.

In a mixing bowl, combine the flour, sugar, baking powder and salt together.

In a separate bowl, whisk the eggs and milk, melted butter and almond extract together.

Tip the egg mixture in to the flour mixture and gently stir. Add the raspberries and almond slices and fold in to the batter.

Spoon the muffin mixture evenly in to the muffin cases, place in the oven and bake for 20 minutes or until the muffins are springy.

Leave to cool and serve.

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