Sometimes I just can’t keep well enough alone!
These muffins are a riff on a classic that works… Raspberry Vanilla Muffins are also good, but somehow they never had enough texture to satisfy me. Call me a purist if you like, but muffins should be kind of healthy, and certainly contain more than one type of ingredient… They should somehow be rougher or chunkier than say, a cupcake, and differentiated by their wholesomeness.
So, into these went some almond meal for texture, and just because I knew it would work – some lemon crème yoghurt instead of vanilla-flavoured. The lemon works; as does the almond meal. They are moist and light and not too sweet. Perfect for breakfast (and any other time of day, for that matter). Eat them fresh out of the oven or warm gently for 1 minute on low in a microwave.
Raspberry Almond Muffins
Makes 11 muffins
1 cup SR flour
½ cup almond meal
¼ teaspoon baking soda
½ cup caster sugar
1 egg, lightly beaten
2/3 cup vanilla or plain Greek-style yoghurt
1 tablespoon fresh lemon juice
1/3 cup vegetable oil
½ teaspoon vanilla or almond extract
1 cup fresh or frozen raspberries
Flaked almonds, for sprinkling (optional)
Preheat oven to 190degC/375F.
In a large mixing bowl, whisk together the flour, almond meal, baking soda, sugar and salt.
In a separate bowl, whisk together the egg, yoghurt, lemon juice, oil and vanilla or almond extract. Stir wet ingredients into dry ingredients just until moistened. Fold in berries.
Fill greased muffin cups or paper lined muffin pan ¾ full. Sprinkle with flaked almonds and bake for 20 minutes or until risen and lightly golden brown.