Raspberry Almond Muffins
PREP TIME
10 min.
COOK TIME
25 min.
Serving Size
12 muffins
Fresh raspberries bursting with flavour in tender muffins – you won’t believe they’re made with whole wheat flour.
Ingredients
- 2 cups (500 mL) whole wheat flour
- 1/2 cup (125 mL) ground almonds
- 1-1/2 tsp (7 mL) baking powder
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 egg
- 2/3 cup (150 mL) granulated sugar or liquid honey
- 1-1/4 cup (300 mL) milk
- 1/3 cup (75 mL) plain yogurt (not fat-free)
- 1/4 cup (60 mL) butter, melted
- 1 tsp (5 mL) vanilla extract
- 1-1/2 cup (375 mL) fresh or frozen raspberries
- 1/2 cup (125 mL) chopped or sliced almonds
- 12 whole almonds
Directions
| 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.
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