A delicious way to use up extra starter.
1 teaspoon vanilla essence
100g sourdough starter
100g ground almonds
Put oven on to 180°C.
Cream butter and sugar together until light and fluffy.
Add vanilla essence.
Add eggs one by one.
Mix flour and almonds together and add gradually to mixture.
Beat fruit into mixture so that raspberries break up.
Spoon mixture into muffin cases.( you can also put it into a cake tin and make a cake rather than muffins, just cook for longer).
Bake at 180°C for 12 minutes or until skewer comes out clean.
Added by: Julia Collins
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The Shipton Millers