Almond Raspberry Muffins

11 ingredients
5 steps

Ingredients

  • 3/4 cup butter, softened
  • 2 tsp vanilla bean paste or vanilla extract
  • 1 1/4 cups sugar
  • 3 None large eggs
  • 1/2 cup ground almonds
  • 1 cup self-rising flour
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 4.5 oz frozen raspberries
  • 1 oz flaked almonds
  • 1 tbsp demerara sugar

Directions

  1. 1
    Preheat the oven to 350°F. Line an 8-hole muffin tin with paper liners.
  2. 2
    Beat the butter, vanilla and sugar in a small bowl until light and fluffy. Add the eggs one at a time, beating between additions until they are just combined.
  3. 3
    Fold in the ground almonds. Sift the flours together in a bowl, then add to the mixture with the milk in two batches. Gently fold in half of the raspberries.
  4. 4
    Divide the cake mixture among the paper liners, then top with the remaining raspberries, flaked almonds and demerera sugar.
  5. 5
    Bake for about 35 mins or until a skewer inserted in the center comes out clean. Allow to cool in the pan for 15 mins, then transfer to a wire rack to cool completely before serving.

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