Easy Raspberry & Almond Muffins
It's never been easier to whip up a batch of impressively fruity muffins!
Servings:
18Ingredients
320g
All-purpose flour
200g
Sugar
2 teaspoons
Baking powder
2
Eggs
250ml
Milk
225g
Butter
250g
Raspberries
1/2 teaspoon
Almond extract
Instructions
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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