Almond-raspberry muffins
Raspberries and almonds are a delicious combination. So it's no surprise that these almond-raspberry muffins taste incredible!
Servings: 12 muffins
Ingredients
- 120 grams caster sugar
- 200 grams flour
- 100 grams almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- pinch salt
- 2 eggs M
- 250 ml milk
- 120 ml sunflower oil
- 1 tsp vanilla extract
- raspberry jam 1 teaspoon per muffin
- almond flakes
Instructions
- In a bowl, combine the sugar, flour, almond flour, baking powder, baking soda and salt. Mix briefly with a whisk.
- In a second bowl, whisk together the eggs, milk, sunflower oil, and vanilla extract. Pour the milk mixture into the dry ingredients and quickly fold in with a spatula until a batter forms. It doesn't matter if there are still some lumps.
- Divide the batter between the muffin cups. Add a teaspoon of raspberry jam on top of each muffin, trying to spread it evenly over the top. Finally, sprinkle the muffins generously with almond flakes.
- Bake the almond muffins at 200°C/400˚F (conventional oven) for about 20 minutes.
How to store
In an airtight container outside the refrigerator, they will keep for about 5 days.