These gluten-free vegan glazed raspberry muffins are a delightful blend of tart raspberries with fluffy almond flour topped ...

These delicious raspberry and white chocolate muffins couldn’t be simpler to make and use frozen raspberries for ease. For really light, well-risen muffins, it’s important not to over-mix.

Sift the flour and baking powder into a large mixing bowl. Stir in the sweetener and raspberries. Beat together the egg, vanilla extract, melted butter and milk. Stir into the dry ingredients with ...

That’s why it’s best to make your own. Made with raspberries from the freezer, these muffins are at their best straight from the oven when they are sticky and warm. Rest them for 10 minutes ...

Top each muffin with a couple of the remaining raspberries. Bake for 25–30 minutes, or until the muffins have risen and are golden brown. You can keep these for a few days in an airtight ...

There are plenty of vitamin E-rich almonds in these muffins, as well as raspberries (antioxidant powerhouses). Make them for breakfast and pack another couple for a mid-morning office snack.

The best thing about this recipe is that the chocolate can always be on hand in the cupboard, and the berries in the freezer. No need to zoom off shopping if you have unexpected guests.