That craving you get in the afternoon for something sweet is real. While we’ve been known to plough through a generous portion of Lindt chocolate at this tricky time, a more responsible way to deal with it is to have healthy snacks like these almond, lemon and raspberry muffins on hand.

They’re easy to make and are light on dirty dishes – none of this mixing wet ingredients in one bowl and dry in another – and if you don’t have raspberries, blueberries would work too.

Save a few for the freezer and reheat when your body is screaming out for a cup of tea and something sweet.

This recipe makes 12 muffins.


  • 2 cups almond meal
  • 1 tsp baking powder
  • 3 eggs
  • 1/4 cup milk
  • 1/4 cup ricotta
  • 1/4 cup honey
  • 1 lemon, juiced
  • 125g punnet raspberries



Preheat the oven to 180℃ (fan-forced) and line a 12 muffin tray with cases. In a large bowl, combine the almond meal and baking powder. Make a well in the middle and add the eggs, milk, ricotta, honey and lemon juice then mix these into the dry ingredients until just combined. Fold in the raspberries. Spoon the mixture into the cases and bake for 20 minutes or until tops turn golden. Cool on a wire rack.

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Breakfast, Brunch, Snacks, Sweet, Vegetarian


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