Makes 6 large muffins: you can make these at any time of year using frozen raspberries, but using fruit in season make deliciously fruity muffins with a lovely citrus burst in the mouth, and the ground almonds add richness and moistness without making the result too heavy. These went down very well in the office at Shipton Mill!
Pre-heat the fan oven to 180°C, and prepare a 6 x large hole muffin tray with tulip cases. The holes should measure 5x5cm.
160g frozen raspberries
100g caster sugar
2 medium eggs
80g ground almonds
60g white rice flour
40g maize starch
30g sunflower seeds
1 1/2 tsp baking powder
pinch of salt
160g grated organic apple, (no need to peel if organic)
zest of 1 lemon
Added by: gfshiptonmill
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.