Raspberry and cinnamon muffins
Masses of sweet, fresh raspberries make these dairy-free muffins deliciously moist. They'll keep in an airtight container for a few days, making a lovely teatime or packed lunch treat. You can also tone down the sugar slightly (or not!) and eat them from breakfast. They freeze well.
Ingredients
- 150ml sunflower oil
- 2 tbsp white wine vinegar
- 200ml cold water
- 225g self-raising flour
- 75g porridge oats
- 175g light brown sugar
- 50g ground almonds
- ½ tsp ground cinnamon
- 250g raspberries
Method
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Step 1
Preheat oven to 220°C/Gas 7 and line a tin with large paper muffin cases.
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Step 2
Put the oil and vinegar in a bowl and add 200ml cold water. In another bowl, combine the flour, oats, sugar, almonds and cinnamon.
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Step 3
Tip into the oil/vinegar mixture and stir until just combined (over-mixing makes the muffins tough). Gently stir in the raspberries and fill the muffin cases evenly.
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Step 4
Bake for 30-35 minutes, until cooked through and golden on top.