These are the most delicious muffins I have tasted in ages. Not too sweet as they are made with natural yoghurt and have bursts of raspberry and tasty almonds in every bite.
Raspberry, Almond and Yoghurt Cakes
125g butter
1 cup natural yoghurt
2 eggs
1 1/3 cups plain flour
1 tbs baking powder
1 cup almond meal
3/4 cup caster sugar
250g frozen raspberries
1/4 cup flaked almonds
Preheat oven to 180 degrees. Line 1 muffin tray with muffin papers.
Melt the butter in a small saucepan over low heat. Leave to cool a little, then pour into a bowl with the yoghurt and eggs and whisk until thoroughly combined.
In a separate bowl, sift together flour, baking powder and almond meal. Add the caster sugar and combine. Make a well i the centre and pour in the yoghurt mixture. Fold in gently using a rubber spatula; do not over-stir, the mixture should be quite lumpy. Add the raspberries and fold in to just incorporate.
Spoon mixture into muffin papers, filling each about three-quarters full. Sprinkle the flaked almonds evenly over the top of the cakes. Bake for 25 minutes or until the cakes spring back when pressed. They should be slightly browned.
Remove from tray immediately and cool on a wire rack.
