Recipe: raspberry oat and almond muffins
What lovely muffins, if I do say so myself! Very sweet, with a nice hit of tart raspberry, and some oats to make you feel a bit better about having something so decadent for breakfast.
Why did these three ingredients leap to mind this morning? I wanted to make something sweet, but didn’t want pancakes as usual, especially as we’ve run out of real New York maple syrup (which often beats out Canada and Vermont in taste tests, thank you very much).
I had extra frozen raspberries in the freezer, from the last time I made raspberry curd, ground almonds in the cupboard just waiting for the next batch of cherry bombs, and there’s always porridge oats kicking around for winter breakfasts. This little trinity combined in my imagination, so I turned to Google, looking for a pre-existing recipe….
but there isn’t one. At least not one that’s exactly – there were raspberry muffins, oat blueberry muffins, ones with chocolate added, etc. But I wanted a sweet but wholesome, simple morning muffin, with exactly those three ingredients.
The next source I turned to was Nigella Lawson’s Feast (our copy has a different cover – no smug smiling Nigella). Our copy also has a well-worn page (one of those spots that the book naturally flopped open at, it’s been referred to it so often), for rhubarb wheatgerm muffins. Healthy but sweet and comforting, perfect for Saturday morning – and very similar to the taste I was thinking of.
So, with this recipe as a guiding light, I arrived at the recipe below (apologies for the mix of measurements styles – I’m an American who’s lived in London for almost 10 years – this is how I roll):
Raspberry oat and almond muffins
makes approximately 18 muffins (12 if you use big tulip-style muffin wrappers)
- 1/2 cup caster sugar
- 1/2 cup dark brown sugar (this is my favourite)
- 1/3 cup (80ml) vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 230ml (1 cup) yogurt
- 175g frozen raspberries
- 1 cup plain flour
- 2/3 cup (approx 75g) ground almonds
- 1/2 cup rolled oats/porridge oats
- 2 tsp. baking powder
- 1 tsp. baking soda
- Preheat the oven to 190 C and line the muffin tins.
- In a large bowl, mix the sugars, egg, oil, vanilla and yogurt. Add the frozen berries and gently fold into the mixture.
- In a medium bowl, mix flour, oats, almonds, baking soda and powder. Gently stir the flour mixture into the large bowl, until just combined.
- Spoon into muffin cups (about 2/3 full) and sprinkle sugar and a little cinnamon over the tops.
- Bake for approximately 20-25 minutes or until a toothpick or thin knife inserted into the middle of a middle muffin comes out clean. Remove from the oven and let them cool on a rack for about 5-10 minutes.
Eat warm with your coffee, or if you have the willpower to save them for later, they’re equally nice once cooled, and should keep for about 4-5 days in a sealed container.