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Method
Step 1
Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pan holes with paper cases. Combine the wholemeal flour, almond flour, combined sugar and raspberries in a large bowl.
Step 2
Whisk the egg, oil and milk in a jug. Add the egg mixture to the flour mixture and gently fold until just combined (don’t overmix). Divide mixture evenly among paper cases.
Step 3
Bake for 25 mins or until a skewer inserted in the centres comes out clean. Transfer the muffins to a wire rack to cool completely.
Recipe tip
COOK. STORE. SAVE.
Smart swap: You can substitute canola oil for sunflower oil or vegetable oil.
3/4 cup (185ml) dairy-free coconut and almond milk
Description
These raspberry muffins are a great dairy-free option for the kids. They’re ideal for after school or to pop in the lunch box.
Method
Step 1
Preheat oven to 180°C. Line twelve 1/3-cup (80ml) muffin pan holes with paper cases. Combine the wholemeal flour, almond flour, combined sugar and raspberries in a large bowl.
Step 2
Whisk the egg, oil and milk in a jug. Add the egg mixture to the flour mixture and gently fold until just combined (don’t overmix). Divide mixture evenly among paper cases.
Step 3
Bake for 25 mins or until a skewer inserted in the centres comes out clean. Transfer the muffins to a wire rack to cool completely.
