Raspberry and Almond Muffins

<h3>Raspberry and Almond Muffins</h3>

<b>Ingredients</b><br>

175ml Unsweetened Almond Breeze almond milk<br>

225g wholemeal flour<br>

2 tsp baking powder<br>

50g Oats<br>

½ tsp salt<br>

2 eggs<br>

50ml sunflower oil<br>

75g honey<br>

1 tsp almond extract <br>

200g raspberries (36) <br><br>

For the topping:<br>

30g flaked almonds<br><br><br>

<b>Method</b><br>

Preheat the oven to 180 °C. In a large bowl, whisk together the wholemeal flour, baking powder, oats and salt. In a measuring jug, mix together the Unsweetened Almond Breeze almond milk, eggs, sunflower oil, honey and almond extract. Slowly add the wet mix to the dry, whisking continually to form a batter. Line a 12 hole muffin tin with muffin cases or parchment squares, place 2 raspberries in each case, spoon the mixture evenly between the cases and top with another raspberry. Sprinkle the flaked almonds evenly over the muffin mix. Bake for approx. 25-30 mins or until golden brown. Test by placing a skewer into the centre of the muffin and when cooked it should come out clean. Serve warm or place in a sealed container to enjoy later. <br><br><br>