Bring out your inner baker with this simple muffin recipe flavoured with raspberries, almonds, honey and oats...
Almond Breeze Raspberry and Almond Muffins
Preparation time: 8 minutes
Cooking time: 25-30 minutes
175 ml Unsweetened Almond Breeze almond milk
225g Wholemeal flour
2 tsp Baking powder
50ml Sunflower Oil
1 tsp Almond extract
For the topping:
30g Flaked almonds
Preheat the oven to 180 °C (Fan Assisted). In a large bowl, whisk together the wholemeal flour, baking powder and oats.
In a measuring jug, mix together the unsweetened Almond Breeze almond milk, 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 approx. 25-30 minutes 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.
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