Monday, October 29, 2012

Raspberry Almond Muffins

2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 tablespoons canola oil
1/4 cup orange juice
1/2 cup (100g) Greek yogurt
1/2 cup milk
1/2 teaspoon almond extract
1 cup fresh or frozen raspberries
Topping:
1 tablespoon sugar
1/4 cup flaked almonds

1. Preheat oven to 400°F and grease muffin pan. In a large bowl mix together flour, baking powder, baking soda, and salt.
2. In another bowl whisk together egg, canola oil, orange juice, greek yogurt, milk, and almond extract. Add to dry ingredients and stir until just moistened and combined. Fold in raspberries.
3. Divide batter among muffin cups, filling 3/4 full. Sprinkle tops with sugar and flaked almonds. Bake muffins 18-20 minutes until browned on top and toothpick comes out clean.
4. Let muffins cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Best served with a cup of tea!

Makes 1 dozen.



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