1 tsp vanilla extract
2 tsp baking powder
½ tsp bicarbonate of soda
150g granulated sugar
½ tsp salt
85g butter, melted
75g flaked almonds
- Heat the oven to 190°C and line a 12-hole muffin tin with paper cases. Mix the egg, milk and vanilla
together in a jug.
- Mix the flour, baking powder, bicarb, sugar and salt in a large mixing bowl.
- Make a well in the middle of the dry ingredients and add the milk mixture, melted butter and raspberries. Stir until well combined, then fold through 50g almonds.
- Spoon into the muffin cases, decorate with the remaining almonds and bake for 20–25 min.