Those flour free muffins were very delicious. Soft with lovely crunchy crust, sweet and sour thanks to fresh raspberries. Perfect for those allergic to flour. We loved them !
The recipe comes from this website.
Ingredients for 8 muffins:
- 200g ground almonds
- 2 tsp baking powder
- pinch of salt
- 60ml water
- 60ml canola oil
- 100g sugar
- 3 eggs
- 3/4 cup fresh raspberries
Preheat the oven to 180. Line muffin tin with paper cases. 
Place the ground almonds, baking powder, salt and sugar in a big bowl and whisk the together.
In separate jug mix the eggs with oil and water. Pour this mixture into a bowl with dry ingredients.
Gently fold in the raspberries.
Spoon the batter into paper cases, half full.
Bake for 25 - 30 minutes.
Enjoy !
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