Raspberry & Almond Muffins

Name: Raspberry & Almond Muffins
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Cuisine: American
Ingredients: 150g unsalted butter, softened; 1⁄2 cup honey (rice malt syrup or maple syrup); 1 tsp vanilla extract; 2 large eggs; 1 cups wholemeal spelt flour (or gluten free flour); 1 cup almond meal; 1 tsp baking powder; 1⁄3 cup almond milk; 125g raspberries

6 steps

Prep:10minCook:13min

Updated at: Thu, 17 Aug 2023 03:56:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories118.5 kcal (6%)

Total Fat7.8 g (11%)

Carbs10.4 g (4%)

Sugars6.5 g (7%)

Protein2.3 g (5%)

Sodium29.4 mg (1%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

150gunsalted butter

softened

½ cuphoney

rice malt syrup or maple syrup

1 tspvanilla extract

2eggs

large

1 cupswholemeal spelt flour

or gluten free flour

1 cupalmond meal

1 tspbaking powder

⅓ cupalmond milk

125graspberries

Instructions

Step 1

Preheat oven to 160°C and line a 24-hole mini muffin tin with paper liners.

Muffin Pan

Step 2

Add butter, rice malt syrup and vanilla to the bowl of a stand mixer and beat until pale and fluffy.

Step 3

Add eggs, one at a time, until combined.

Step 4

Mix flour, almond meal and baking powder together.

Bowl

Step 5

Fold half the dry mixture through the egg mixture, add almond milk and mix to combine. Add the remainder of the dry mixture and fold through until just combined. Fold through raspberries.

Step 6

Divide mixture between muffin holes and bake for 10-13 minutes. Store muffins in an airtight container for up to 3 days or freeze for up to 1 month.