For the muffins
Flour 225 g
Almonds 75 g, ground
Baking powder 1 1/2 tsp
Bicarbonate of (baking) soda 1/4 tsp
Salt 1/4 tsp
Sugar 150 g
Milk 300 ml
Yoghurt 75 ml
Butter 60 g, melted
Almonds extract 1/2 tsp
Raspberries 185 g
Cream 300 ml, 48% fat
Almonds 12, flaked
Raspberries 12, dried
Heat the oven to 180°C (160°C fan), gas 5.
Place paper cases or cups in a 12 hole muffin tin.
Stir together the flour, ground almonds, baking powder, bicarbonate of soda and salt in a mixing bowl.
Whisk together the egg, sugar, milk, yoghurt, butter and almond extract.
Pour into the dry ingredients and sprinkle with the raspberries and chopped almonds and stir until just combined.
Spoon into the paper cases and bake for about 25 minutes, until firm to the touch.
Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
Whisk the cream until thick. Pipe or spoon on top of the muffins.
Add a flaked almond and a raspberry to each muffin and sprinkle with raspberry powder.
makes 8 muffins