Raspberry Bursts

These muffins are jam-packed with berries for a bright start to the day! Best part about it… They can be made ahead and frozen too!

Ingredients

4 Tablespoons butter

1/2 cup sugar

1 free range egg beaten

2 Teaspoons vanilla extract

1 Cup of sifted all purpose flour

1/3 cup of 2% milk

1/2 cup of almond meal

1 – 1 1/2 cups of frozen or fresh raspberries

Icing sugar to dust

Method:

1. Pre-heat oven to 350 and lightly grease 12 tin muffin tray or line with patty cases
2. In a blender on medium setting beat the ?sugar until soft. Gradually add the beaten egg and vanilla
3. Add half the flour and half the milk and mix
4. Add the rest of the flour and mix
5. Add the almond meal
6. Put about one tablespoon of the mix into the patty cases.
7. Make a small well in each one and place about one teaspoon of the raspberries in.
8. Then top up each one with another tablespoon of the batter.
9. Top with extra raspberries.
10. Cook for about 20 -25 minutes till light golden brown on top and a skewer comes out clean
11. Cool then dust with the icing sugar