These raspberry polenta muffins have a little grit, a lot of heart, and no extras. Just almond flour, polenta, and berries ...

You'll love these vegan raspberry muffins. You don't have to be eating egg and dairy-free to enjoy this delicious recipe.

1) In a large bowl, mix together the flour, caster sugar, baking powder, chopped chocolate and raspberries 2) In a separate bowl, whisk together milk, soured cream, butter and eggs.

Mix the flaxseeds with the water in a small bowl, and leave to sit while you prepare the other ingredients. 3. In a large bowl, mix the oats, flour, ground almonds, baking powder and baking soda. 4.

To mark the occasion, below is a recipe for a delicious raspberry streusel muffin followed by some quotes to whet your cravings. Raspberry Streusel Muffin recipe Ingredients: All-purpose flour- 2 cups ...

Place 1/2 teaspoon preserves in center of each muffin. Use spoon to push down into centers. Spread scant 1 teaspoon preserves over each muffin. Sprinkle with coconut, dividing evenly.

1.	Pre-heat oven to 180deg.C. Grease a muffin tin well with butter or spray oil. 2.	Sift flour and cocoa powder into a large bowl and stir in the sugars to mix evenly. In another bowl mix ...

Line a 12-hole muffin tin with paper cases. Mix flour with brown sugar in a large bowl and set aside.Whisk eggs with oil, buttermilk, lemon zest and vanilla.

Bake the muffins for 30–35 minutes, until golden and cooked through. When ready, they should spring back to the touch. Remove from the oven and allow to cool in the tin.

Line a 12-hole muffin tin with paper cases. Mix flour with brown sugar in a large bowl and set aside.Whisk eggs with oil, buttermilk, lemon zest and vanilla.