Blueberry, raspberry and almond muffins.

Blueberry, raspberry and almond muffins :: keep it simple

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..

Blueberry, raspberry and almond muffins :: keep it simple

Blueberry, raspberry and almond muffins :: keep it simple

Ingredients:

150g plain flour
75g ground almonds
2 tsp baking powder
100g sugar
125ml blueberries/raspberries, stewed
125ml milk
60ml oil
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.

Blueberry, raspberry and almond muffins :: keep it simple

Blueberry, raspberry and almond muffins :: keep it simple

Blueberry, raspberry and almond muffins :: keep it simple

Lovely with a bit of clotted cream! As are the strawberry and raspberry muffins from the other day (left in the photo)!

Advertisements

2 thoughts on “Blueberry, raspberry and almond muffins.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s