1. Preheat the oven to 375°F (190°C). Use butter, nonstick muffin pans, or line with paper liners.
2. 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 until moistened.
3. Spoon into prepared muffin pan; lightly press a whole almond on top of each. Bake for about 25 minutes or until the tops are firm to the touch. Let the muffins cool in the pan for 5 minutes, and then transfer to a rack to cool completely.
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.