- 185 g butter, softened
- 2 tsps vanilla bean paste or vanilla extract
- 1 cup caster sugar
- 3 eggs
- ½ cup almond meal (ground almonds)
- 1 cup self-raising flour
- ½ cup plain flour
- ½ cup milk
- 1 cup frozen raspberries
- ⅓ cup (25 g) flaked almonds
- 1 tbsp demerara sugar
Preheat oven to moderate, 180 C (160 C fan-forced). Line 8 holes of Texas muffin pans with paper cases.
Beat the butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until they are just combined between additions.
Fold in the almond meal, the combined sifted flours and milk in two batches. Gently fold in half of the raspberries.
Divide mixture among paper cases; top with remaining raspberries, almonds and sugar.
Bake in a moderate oven for about 35 mins or until cooked when tested. Turn onto a wire rack to cool.
Not suitable to freeze or microwave.