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

Here, our recipes editor has whipped up the only muffin mix you'll ever need (bookmark this one, guys). And if you're wondering, our top add-ins are chocolate-almond, lemon-ginger and fresh raspberry.

Spoon the mix evenly between the muffin papers, filling to three-quarters full. Place the muffin tin into the center of the oven and bake for 35 minutes, until golden brown. For an even coloring, bake ...

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

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

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.

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

2 large eggs 4 tsp raspberry preserve 24 paper muffin cases in muffin trays Method In a large bowl, mix together the flour, caster sugar, baking powder, chopped chocolate and raspberries.

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.

4. Mix the raspberries through gently. Spoon the mixture evenly into the muffin tin. Sprinkle a little extra sugar on each. 5. Bake in the middle of the oven for 15 minutes, or until just cooked.