Well these went down quite well this morning! Here’s the recipe, I only used one teaspoon of baking powder and think they could probably do with a little more so would use 2 next time!
I stewed 125g blueberries and a handful of frozen raspberries for 10 minutes..
150g plain flour
75g ground almonds
2 tsp baking powder
125ml blueberries/raspberries, stewed
2tsp vanilla extract/almond essence
2 med eggs, beaten
Preheat the oven to gas 4 and line a muffin tin with 12 paper cases.
Sieve the flour and baking powder into a mixing bowl then add the almonds and sugar. Add the wet ingredients and mix with a spatula, stirring as you go, until just combined. Divide into cases, sprinkle with sugar, and bake for 20-30 minutes. Cool on wire rack.
Lovely with a bit of clotted cream! As are the strawberry and raspberry muffins from the other day (left in the photo)!