Riverford Wicked Leeks
Raspberry and cinnamon muffins recipe image

Print Raspberry and cinnamon muffins

Masses of sweet, fresh raspberries make these dairy-free muffins deliciously moist. They’ll keep in an airtight container for a few days, making a lovely teatime or packed lunch treat. You can also tone down the sugar slightly (or not!) and eat them from breakfast. They freeze well.


  • 150ml sunflower oil
  • 2 tbsp white wine vinegar
  • 200ml cold water
  • 225g self-raising flour
  • 75g porridge oats
  • 175g light brown sugar
  • 50g ground almonds
  • ½ tsp ground cinnamon
  • 250g raspberries


  1. Preheat oven to 220˚C/Gas 7 and line a tin with large paper muffin cases.
  2. Put the oil and vinegar in a bowl and add 200ml cold water. In another bowl, combine the flour, oats, sugar, almonds and cinnamon.
  3. Tip into the oil/vinegar mixture and stir until just combined (over-mixing makes the muffins tough). Gently stir in the raspberries and fill the muffin cases evenly.
  4. Bake for 30-35 minutes, until cooked through and golden on top.
want to cook with fresh ingredients? try one of our award winning veg boxes