Mrs Crimble’s Recipe Feature – Gluten and Dairy Free Raspberry and Almond Muffins

Raspberry and Almond Muffins using Mrs Crimble’s HOMEBAKE Muffin & Sponge MIX (Gluten Free)

Note: 1 x 200g pack makes 6 muffins or 1 sponge cake.

To make 12 muffins:

2 x 200g packs Mrs Crimble’s Gluten Free Home bake Muffin & Sponge Mix

2 large Eggs

140g (5 oz) dairy free margarine – melted

200ml (1/2 pint) Water

small pack of Fresh Raspberries

Almond Essence

Handful of Flaked Almonds

icing sugar for dusting

BAKING INSTRUCTIONS:

1. Preheat the oven to 190 degrees centigrade – Gas Mark 5

2. Line muffin Tray with 12 large muffin cases

3. Whisk lightly together the eggs, melted margarine and water

5. Add a few drops of almond essence

6. Add the cakes mixes and whisk together to give a smooth batter

7. Stir in the raspberries

8. Spoon the batter into the muffin cases

9. Sprinkle a few almond flakes on the top of each one

10. Bake in the oven for 25 mins or until a skewer inserted in the centre comes out clean and the almonds are golden

11. Remove from the oven and allow to cool completely before removing from the tin

12. Dust with icing sugar

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