Cream Topped Almond Raspberry Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the muffins
- 2 cups all-purpose flour
- ½ cup Almond flour
- 1 ½ tsps Baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 egg
- ⅔ cup sugar
- 1.333 cups milk
- 0.333 cup plain Yogurt
- ¼ cup butter (melted)
- ½ tsp Almond extract
- 1 ½ cups Raspberries
- ½ cup chopped almonds
- To decorate
- 1.333 cups cream (48% fat)
- 12 sliced almonds
- 12 Raspberries
- dried raspberry powder
Preparation steps
1.
For the muffins: heat the oven to 180°C (160°C fan), 375°F, gas 5. Place paper cases or cups in a 12 hole muffin tin.
2.
Stir together the flour, ground almonds, baking powder, bicarbonate of soda and salt in a mixing bowl.
3.
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.
4.
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.
5.
Whisk the cream until thick. Pipe or spoon on top of the muffins. Add a flaked almond and a raspberry to each cake and sprinkle with raspberry powder.
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