Posted in Recipes on 23.04.2018
Raspberry Muffins
prep: 20 mins / cook: 40 mins / inactive: 0 mins / total: 60 mins / quantity: 10 muffins Print recipe?
These lovely, easy raspberry muffins are oh-so-simple to make – and the best thing is you’ll have leftover homemade Jam for breakfast!
How to make the Homemade Raspberry Jam:
This really is so much simpler than you might think, no thermometers, no preserving pans etc. Just fruit and a saucepan
Put the raspberries, maple syrup, lemon zest and juice into a heavy based saucepan
Over a low-medium heat, gently bubble for 10 minutes till the fruit is very mushy, stirring frequently
Add the chia seeds and bubble for a further 5 minutes, again stirring frequently then set aside to cool
Told you it was easy 🙂
How to make the Raspberry Muffins:
Again, super simple:
Peel the banana and break the banana and mash with a fork
Whisk or stir in the almond butter, almond milk and coconut sugar
Add the flour, baking powder and bicarbonate of soda and using a rubber spatula mix everything together
Spoon the mixture into your muffin cases the plop on 1-2 tsp jam per muffin
Use a cocktail stick or a skewer to swirl the jam through the muffin batter
Bake!
What other Easy Muffins Recipes do we have?
Is it possible to have too many muffin recipes? We’ve had peanut butter frosted, chocolate frosted, marshmallow topped, naked, stuffed with home made vegan lemon curd and we’ve even had savoury muffins! Now we have these almond ones rippled with home made raspberry and chia jam. Flipping delicious!
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Raspberry Muffins
prep: 20 mins / cook: 40 mins / inactive: 0 mins / total: 60 mins / quantity: 10 muffins
Ingredients
Jam
- 250g (1 cup) raspberries – fresh or frozen
- 1/2 lemon – grated zest and juice
- 1-2 tablespoons maple syrup
- 1 tablespoon chia seeds
Muffins
- 1 cup (235ml) plant milk
- 1 tablespoon apple cider vinegar
- 1/4 cup (55ml) light vegetable oil
- 1 + 1/2 packed cups (250g) self raising flour
- 1 cup (170g) caster sugar (golden or white)
- 1/2 teaspoon baking soda
- 3 tablespoons almond butter
Instructions
- Start by making the jam. Put the raspberries, maple syrup, lemon zest and juice into a heavy based saucepan (this helps lessen the chance of it burning if you forget to stir it frequently!)
- Over a low-medium heat, gently bubble for 10 minutes till the fruit is very mushy, stirring frequently
- Add the chia seeds and bubble for a further 1 minute, then set aside to cool
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a muffin tin with 12 cases
- Whisk the milk, oil and almond butter and vinegar together in a jug. Then in a large bowl stir together the flour, sugar and baking soda
- Add the jug of wet to the bowl of dry and mix together, stirring up from the bottom of the bowl so you have no flour 'pockets' remaining
- Divide the mixture evenly between the 12 cases
- Put a teaspoonful of jam into the middle of each muffin the use a skewer or cocktail stick to swirl it into the batter
- Bake for 20-25 minutes until a cocktail stick or skewer comes out clean
- Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely
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4 Comments
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Hello there! I’m Sam, former Michelin star pastry chef and now your go-to vegan foodie on a mission to make plant-based eating a deliciously easy adventure! From cozy comfort foods to vibrant salads and decadent desserts, there’s something for everyone in my kitchen.
Whether you’re cooking for one or for a houseful I believe food doesn’t have to be complicated to be full of FLAVOUR and I want to show you how. I’ve been a rigorous meal planner for over a decade whilst embracing seasonal ingredients (because that’s where the real flavour is!)
I’m also a dedicated dog mum to Nooch and Baxter and enjoy cooking them homemade treats (many of which are posted here) when I’m not screaming at the tennis or devouring fantasy fiction.
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This is so healthy and looks so delish!!
Hi Gabriele, thank you so much! That’s exactly the kind of thing we’re trying to achieve – healthy AND delicious!
~ Sam ??
I think the flour measurement is off. Flour is usually 120g per cup, so I don’t know how 1 and 1/2 cups could weigh 250g?
Hi Sarah
And thank you for getting in touch! Personally I (and for every single recipe I create) weigh every single ingredient twice – once for grammes and once for cup measurements. I even just went and made a video about measuring flour, which you can find here on YouTube 🙂 https://www.youtube.com/shorts/1WKNoRlgkzQ
I’ve adjusted the recipe to say “packed cup” as that’s maybe the difference between a random “usual” statistic and my own personal and tested measurements.
Hope this helps
Sam