Raspberry Almond Meal Muffins

Instructions

1. Step 1

   Heat the oven to 180°C. Line a 12-cup muffin tin with paper muffin liners.

   Cookware: muffin tin, paper muffin liners

2. Step 2

   Whisk the almond meal, baking powder, and salt together in a mixing bowl.

   Ingredients used: 250.0 gr Almond, 8.0 gr Baking Powder, 2.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   In a second mixing bowl, whisk the eggs and sugar until evenly blended and slightly foamy.

   Timer: 2 min (fixed)

   Ingredients used: 3.0 piece Egg, 100.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

4. Step 4

   Whisk the vegetable oil, milk, and vanilla into the egg mixture until smooth.

   Ingredients used: 5.0 ml Vanilla Extract, 60.0 ml Vegetable Oil, 60.0 ml Whole Milk

   Cookware: mixing bowl, whisk

5. Step 5

   Add the dry mixture to the wet mixture and fold just until no dry patches remain.

   Cookware: mixing bowl, spatula

6. Step 6

   Gently fold the raspberries into the batter without crushing them.

   Ingredients used: 150.0 gr Raspberry

   Cookware: mixing bowl, spatula

7. Step 7

   Divide the batter evenly among the 12 lined cups. Bake at 180°C until the tops spring back and the centers are set, 20–24 minutes.

   Timer: 22 min (fixed)

   Cookware: muffin tin, paper muffin liners

8. Step 8

   Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack to finish cooling.

   Timer: 5 min (fixed)

   Cookware: muffin tin, wire rack