3 cups flour
2 tblsp baking powder
1/2 tsp salt
1/2 cup caster sugar
1 1/4 cups milk (rice milk is good to use)
2 eggs
1 tsp vanilla essence
1/2 cup apricot jam
100 grams butter or butter alternative, melted, cooled
1 1/2 cups raspberries (fresh or frozen
1/4 cup flaked almonds (optional)
1.Sift the flour, baking powder, salt and caster sugar into a large bowl and make a well in the centre.
2.Mix together the milk, eggs, vanilla essence and apricot jam. Fold into the flour with the cooled melted butter and raspberries.
3.Divide evenly between 12 well-greased muffin tins. Sprinkle over the almonds if using.
4.Bake at 220°C for 20 minutes until well golden and cooked.
Lightly dust with powered sugar, delicious and easy to make
Warm Raspberry Sunday Muffins
3 cups flour
2 tblsp baking powder
1/2 tsp salt
1/2 cup caster sugar
1 1/4 cups milk (rice milk is good to use)
2 eggs
1 tsp vanilla essence
1/2 cup apricot jam
100 grams butter or butter alternative, melted, cooled
1 1/2 cups raspberries (fresh or frozen
1/4 cup flaked almonds (optional)
1.Sift the flour, baking powder, salt and caster sugar into a large bowl and make a well in the centre.
2.Mix together the milk, eggs, vanilla essence and apricot jam. Fold into the flour with the cooled melted butter and raspberries.
3.Divide evenly between 12 well-greased muffin tins. Sprinkle over the almonds if using.
4.Bake at 220°C for 20 minutes until well golden and cooked.
Lightly dust with powered sugar, delicious and easy to make