Ingredients
175ml Reduced Sugar Almond Breeze
Raspberry Almond Muffins
225g Wholemeal Flour
2tsp baking powder
50g Oats
½ tsp salt
Egg replacer (equivalent of 2 eggs)
50ml sunflower oil
75g Agave
1tsp Almond extract
2006 Raspberries
Directions
Preheat the oven to 180 °C. In a large bowl, whisk together the wholemeal flour, baking powder, oats and salt. In a measuring jug, mix together the Almond Breeze®, eggs, sunflower oil, honey and almond extract. Slowly add the wet mix to the dry, whisking continually to form a batter. Line a 12 hole muffin tin with muffin cases or parchment squares, place 2 raspberries in each case, spoon the mixture evenly between the cases and top with another raspberry. Sprinkle the flaked almonds evenly over the muffin mix.
Bake for approx25-30 mins or until golden brown. Test by placing a skewer into the centre of the muffin and when cooked it should come out clean. Serve warm or place in a sealed container to enjoy later.