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Raspberry Muffins - soft sweet almond muffins rippled with slightly tart home made raspberry and chia jam - simply delicious | thecookandhim.com

Raspberry Muffins

Prep: 20 mins | Cook: 40 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

  1. 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!)
  2. Over a low-medium heat, gently bubble for 10 minutes till the fruit is very mushy, stirring frequently
  3. Add the chia seeds and bubble for a further 1 minute, then set aside to cool
  4. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a muffin tin with 12 cases
  5. 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
  6. 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
  7. Divide the mixture evenly between the 12 cases
  8. Put a teaspoonful of jam into the middle of each muffin the use a skewer or cocktail stick to swirl it into the batter
  9. Bake for 20-25 minutes until a cocktail stick or skewer comes out clean
  10. Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely

Recipe by The Cook & Him at https://thecookandhim.com/recipes/raspberry-muffins/