These healthy raspberry muffins are soft, fluffy, fresh and quick breakfast that will be ready in just 35 minutes using homemade sour milk.
Ingredients
2 cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 egg
1 tablespoon white vinegar
1 cup milk
¼ cup cooking oil
¾ cup granulated sugar
1 ½ cup fresh raspberries
¼ cup flaked almond
Instructions
Preheat the oven to 170C.
Line a 12 cup muffin tip with muffin liner.
Making the muffins: In a bowl, whisk the egg and vanilla extract then add sugar and whisk well.
After that, add oil, milk and vinegar, whisk.
Add flour, baking soda, salt and baking powder then stir.
Add the fresh raspberries and flaked almond (Keep some for the top).
Spoon the batter in the muffin cups.
Sprinkle some flaked almond on top.
Bake for 25-30. Minutes.
Allow the muffins to cool down then sprinkle some powdered sugar on the top (optional).
Notes
Using ingredients at room temperature allows everything to combine well.
You can replace the one cup of milk + one tablespoon of vinegar with one cup of buttermilk.
You can bake this recipe in a mini muffin pan, only adjust the temperature accordingly.
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