• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Raspberry Almond Muffins

Raspberry Almond Muffins

Julia Busuttil Raspberry Almond Muffins 7


  • 250g self-raising flour
  • 100g ground almonds
  • 150g caster sugar
  • ½ tsp bicarbonate of soda
  • 3 eggs
  • 300mL buttermilk
  • Zest of a lemon or orange
  • 1 vanilla bean, seeds scraped or 1 tsp of vanilla extract
  • 100mL olive or other vegetable oil
  • 250g fresh or frozen raspberries, plus extra to top
  • Flaked almonds, to top


  1. Preheat oven to 180C. Line a muffin tray with muffin liners and set aside.
  2. In a large bowl, combine the flour, ground almonds, sugar and bicarbonate of soda.
  3. In another bowl whisk together the eggs with the buttermilk, zest, vanilla and oil until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently stir in the raspberries and divide the batter amongst 8 muffin liners.
  5. Top each muffin with 3 raspberries and a scattering of flaked almonds.
  6. Bake in the preheated oven for 30 minutes or until a skewer comes out clean when inserted.
  7. Allow to cool for a few minutes in the tin then transfer to a wire rack to cool completely.

Recipe by Julia Busuttil

Nutritional Information

  • Serving size 163g
  • Energy 1830kJ 437kcal
  • Protein 10.5g
  • Total fat 22.6g
  • Saturated fat 3.3g
  • Carbs (total) 45.8g
  • Carbs (sugar) 23.7g
  • Sodium 403mg
  • Fibre 4.5g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people