Almond flour is quite a pricey ingredient, especially if you buy those small bags in the supermarket. If you can find it online or at the wholesaler, it will save you a lot of money. So after I bought a kilo of almond flour that way, I regularly use it in recipes. Muffins are currently a favorite. Because of the simplicity of the recipe that doesn’t even require a mixer, but mainly because of the teste. With my basic recipe, I have always baked deliciously creamy muffins, but replacing part of the flour with almond flour only makes it better. I also stuffed these almond raspberry muffins with some raspberry jam, which makes it even better.
Raspberries and almonds are a very tasty combination. It will, therefore, come as no surprise that these almond raspberry muffins taste incredibly delicious!
SERVINGS: 12 pcs
120 grams of fine granulated sugar
200 grams of flour
100 grams of almond flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
2 eggs (M)
250 ml of milk
120 ml of sunflower oil
1 tsp vanilla extract
raspberry jam (1 tsp per muffins)
In a bowl, combine sugar, flour, almond flour, baking powder, baking soda, and salt. Stir together with a whisk.
In a second bowl, beat the eggs, milk, sunflower oil and vanilla extract together. Pour the milk mixture into the dry ingredients and quickly and spatula into a batter. It’s okay if there are still some lumps in it.
Divide the batter over the muffin cases, they can be nice and full. Spoon on top of each muffin teaspoon of raspberry jam and carefully spread it slightly over the surface. Finally, sprinkle generous flaked almonds over the muffins.
Bake the almond muffins at 200 ° C (top and bottom heat) for about 20 minutes.
Storage: well packaged and can be stored outside the refrigerator for about 5 days.