These raspberry, almond and chia muffins will satisfy your sweet tooth without too much sugar. A great afternoon tea snack to have with a cup of tea!
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Line a 6-hole, 3/4-cup capacity Texas muffin pan with cases.
Sift flour and sugar into a bowl.
Whisk eggs, milk, vanilla and butter in jug until combined.
Make a well in centre of flour mixture. Pour in butter mixture. Stir until just combined. Spoon batter evenly into cases.
Sprinkle tops with extra almonds. Bake for 25 minutes or until a skewer inserted into centre comes out clean. Cool completely on a wire rack.
Combine icing sugar and lemon juice in a small heatproof bowl until thick. Sit bowl over pan of simmering water and stir until warm. Drizzle icing over muffins to serve.
Essential kitchen items needed for this recipe
- Mixing bowls: You’ll need bowls for mixing the muffin batter and the icing topping. Having a few different sizes helps separate dry and wet ingredients.
- Texas muffin pan: You’ll need a Texas muffin pan with six holes, each with a 3/4 cup capacity. Make sure to line the pan with muffin cases to prevent sticking.
- Piping bag with nozzle: A piping bag fitted with a 1cm round nozzle is easy to use for neatly applying the icing onto the muffins.
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