What you’ll need
1 cup The Healthy Baker Self Raising Flour
½ cup caster sugar
100g butter
2 eggs lightly beaten
1 teaspoon vanilla essence
½ cup almond meal
1 cup punnet raspberries or frozen raspberries
1
Preheat the oven to 170°C. Lightly spray a muffin tin.
2
Cream sugar and butter till pale and creamy. Add eggs one at a time beating well after each addition. Then, add vanilla essence.
3
Fold in sifted flour and almond meal with a spatula and carefully fold in the raspberries.
4
Spoon into muffin tins and bake for 15-18 minutes till golden brown and firm to touch.
