Raspberry and almond muffins

Can't believe I'm actually posting a baking recipe that doesn't include chocolate... who am I?! (Though I can definitely find a way to incorporate chocolate into these!)

Raspberry and almond muffins

Makes 8

Ingredients:

• 115g butter, softened
• 115g caster sugar
• 1 tsp almond extract
• 100g self-raising flour
• 30g ground almonds
• 2 large eggs, beaten
• 75g frozen raspberries, broken into small pieces
• 2 tbsp raspberry jam

Method:

1. Preheat oven to 160°c fan, line muffin tin with 8 muffin cases.

2. Cream the butter, sugar, and almond extract until pale and fluffy.

3. Sift in flour and ground almonds and add beaten eggs, mix until incorporated.

4. Add frozen raspberries and mix until evenly distributed.

5. Half fill each case, using around half the mixture. Add about ½ tsp of jam to the centre of each. Cover with remaining mixture.

6. Bake for 20-25 minutes (mine took 20). Leave to cool.

Or you can eat them while warm!

They're suprisingly light and fluffy, I'll definitely be making them again.

Next time I'll add white chocolate chips or drizzle!

Bella