Raspberry Almond Muffins

By jeenikeen

Ingredients

• 2 cups whole wheat flour
• 1/2 cup ground almonds
• 1 1/2 tsp baking powder
• 1/4 tsp each baking soda, and salt
• 1 egg
• 2/3 cup granulated sugar or
• liquid honey
• 1 1/4 cups milk
• 1/3 cup plain yogurt, (not fat-free)
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen raspberries
• 1/2 cup chopped or sliced almonds
• 12 whole almonds

Details

Servings 12
Preparation time 10mins
Cooking time 35mins
Adapted from dairygoodness.ca

Preparation

Step 1

Preheat oven to 375°F (190°C). Butter nonstick muffin pans or line with paper liners.

In a large bowl, whisk together whole wheat flour, ground almonds, baking powder, baking soda and salt. In another bowl, whisk together egg, sugar, milk, yogurt, butter and vanilla. Pour over dry ingredients; sprinkle with raspberries and chopped almonds and stir just until moistened.

Spoon into prepared muffin pan; lightly press a whole almond on top of each. Bake for about 25 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.