Muffin Recipe: Raspberry, almond and oats with Almond Breeze milk

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These honey infused cakes are perfect for breakfast or as a teatime snack...

Raspberry and Almond Muffins
Bring out your inner baker with this simple muffin recipe flavoured with raspberries, almonds, honey and oats...

Almond Breeze Raspberry and Almond Muffins

Makes: 12
Preparation time: 8 minutes
Cooking time: 25-30 minutes

Ingredients:

175 ml Unsweetened Almond Breeze almond milk
225g Wholemeal flour
2 tsp Baking powder
50g Oats
2 Eggs
50ml Sunflower Oil
75g Honey
1 tsp Almond extract
300g Raspberries

For the topping:
30g Flaked almonds

Method:

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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