Raspberry Almond Muffins

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Freshly baked muffins with mixed berries and white chocolateWhat You’ll Need:

  • 175ml Reduced Sugar Almond Breeze®
  • 225g wholemeal flour
  • 2 tsp baking powder
  • ½ tsp. salt
  • 2 eggs
  • 50ml sunflower oil
  • 75g honey
  • 1 tsp. almond extract
  • 200g raspberries (36)

What To Do:

  • Preheat the oven to 180 °C. In a large bowl, whisk together the wholemeal flour, baking powder, oats and salt. In a measuring jug, mix together the Almond Breeze®, eggs, sunflower oil, honey and almond extract. Slowly add the wet mix to the dry, whisking continually to form a batter. Line a 12 hole muffin tin with muffin cases or parchment squares, place 2 raspberries in each case, spoon the mixture evenly between the cases and top with another raspberry. Sprinkle the flaked almonds evenly over the muffin mix.
  • Bake for approx25-30 mins or until golden brown. Test by placing a skewer into the centre of the muffin and when cooked it should come out clean. Serve warm or place in a sealed container to enjoy later.

Alternatively, you can find other delicious recipes on the Blue Diamond website www.bluediamondalmonds.co.uk

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