Posted in Recipes on 23.04.2018
Raspberry Bakewell Tart Muffins
prep: 20 mins / cook: 40 mins / inactive: 0 mins / total: 60 mins / quantity: 10 muffins Print recipe?
Is it possible to have too many muffin recipes? We’ve had peanut butter frosted, chocolate frosted, marshmallow topped, naked, stuffed with home made vegan lemon curd and we’ve even had savoury muffins! Now we have these almond ones rippled with home made raspberry and chia jam. Flipping delicious!
And it’s really worth the little bit of extra time and effort to make your own jam. Because we’re using chia seeds and fruits naturally high in pectin it doesn’t take hours and hours of a bubbling hot pot and a truck load of sugar. Quite the opposite. The jam recipe makes more than you need for these muffins so you could halve (or even quarter) the recipe OR better still, make these Oat and Raspberry Crumble Bars! It’s also scrumdiddlyumptious on hot crumpets.
And because I’ve used maple syrup in the jam and wholemeal flour in the muffins we’re keeping the overly processed ingredients to an absolute minimum. The other magic ingredient is Honey Almond Butter from Pip & Nut. Sheer indulgent yummies! It gives the muffins that iconic Bakewell tart hint of nutty almonds.
If you want to make these muffins vegan though, simply swap the honey almond butter for just almond butter. Still as delicious!
We love Pip & Nut’s range of nut butters because there’s no e-numbers, no preservatives, no additives and most importantly no palm oil. Just healthy fats naturally found in nuts.
To get the jam swirl into the muffins I put the muffin mix into the cases then dolloped (technical term) the jam on. I then used a skewer to swirl the jam through the muffin mix.
In hindsight it might have been easier to swirl the jam in before decanting into the cases as the jam tended to sit just on the top a bit rather than be swirled all the way to the bottom. Hey ho. We still ate them all ?
Here are some items I used in today’s post:
Some of the links above are affiliate links, which pay us a small commission for our referral at no extra cost to you! Thank you for supporting The Cook & Him ❤
Raspberry Bakewell Tart Muffins
prep: 20 mins / cook: 40 mins / inactive: 0 mins / total: 60 mins / quantity: 10 muffins
- 500g raspberries – fresh or frozen
- 1/2 lemon – grated zest and juice
- 3 tblsp maple syrup
- 3 tblsp chia seeds
- 1 large ripe banana
- 3 tblsp Pip & Nut Honey Almond Butter (or sub with Almond Butter for vegan muffins)
- 1 cup almond milk
- 3 tblsp coconut sugar
- 2 cups wholemeal flour
- 2 + 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- Start by making the jam. Put the raspberries, maple syrup, lemon zest and juice into a heavy based saucepan (this helps lessen the chance of it burning if you forget to stir it frequently!)
- Over a low-medium heat, gently bubble for 10 minutes till the fruit is very mushy, stirring frequently
- Add the chia seeds and bubble for a further 5 minutes, again stirring frequently then set aside to cool
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a muffin tin with 10 cases
- Peel the banana and break into chunks into a large bowl. Mash with a fork or potato masher
- Whisk or stir in the honey almond butter, almond milk and coconut sugar
- Add the flour, baking powder and bicarbonate of soda and using a rubber spatula mix everything together lightly but until well incorporated
- Spoon the mixture into your muffin cases the plop on 1-2 tsp jam per muffin
- Use a cocktail stick or a skewer to swirl the jam through the muffin batter
- Bake for 20-25 minutes until a cocktail stick or skewer comes out clean
- Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely
- If you make the full amount of jam - spoon into a tightly sealed jar but don't close the lid until completely cool. Once cold, close the lid and store in the fridge for 3-4 weeks
- The extra jam is great on toast or hot crumpets or perfect for these Oat and Raspberry Crumble Bars!
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
Configure your search
and I would like to see...
Or search for a recipe or post by keyword