Almond berry muffins
Lovely fruity muffins with a touch of almonds!
Makes 12 standard
500 ml (280 g) cake flour
10 ml baking powder
2 ml bicarbonate of soda
5 ml salt
200 ml (160 g) sugar
125 ml (50 g) ground almonds
2 extra-large eggs
125 ml milk
125 g butter or margarine, melted
10 ml almond essence
150 g fresh or frozen raspberries
1. Sift flour, baking powder, bicarbonate of soda and salt together. Add sugar and ground almonds.
2. Whisk eggs, milk, melted butter and essence together. Add to dry ingredients and mix lightly with a spoon until just combined. Add raspberries and stir lightly. Do not overmix; mixture should still be lumpy.
3. Spoon mixture into greased muffin pans, filling each to three-quarters full.
4. Bake in a preheated oven at 200 °C for 20 – 25 minutes, or until golden brown. Turn out onto a wire rack to cool.
