Ingredients
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1 cup flour
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1/2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1/2 cup butter, soft
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1/2 cup castor sugar
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1 egg
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1 tsp vanilla extract
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1 tsp almond extract
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1/4 cup yogurt
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1/3 cup raspberries
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Streusel:
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1/3 cup oats
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1/3 cup almond flakes
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1/4 cup brown sugar
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1/2 tsp cinnamon
Directions
I have days when taking a deep breath is too time consuming. I work on strict deadlines, on a number of projects and very rarely do I have time for myself and more often than not, to respond to messages/emails/phone calls! But somehow, I always make that extra effort to go into the kitchen in the early A.M. and whip up something decadently sweet, which eventually fills up a number of stomachs in the house! There is something that is so soothing about baking that just makes the rest of the hectic chaotic day worth it.
I had a fair bit of raspberries left over from the shoot of Raspberry Double Fudge Brownies and decided a muffin is in order. I initially started off aiming for an eggless version, but the eggs got the better of me and I succumbed to adding one in. I enjoy the crunch of a cinnamon streusel, which goes delightfully with almonds and raspberries.
Note: You can substitute with any other berries or fruit, either defrosted or fresh, or even a thickened coulis or jam.
Steps
1
Done
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StreuselIn a smaller bowl stir the streusel ingredients together and set aside. |
2
Done
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MuffinHeat the oven to 200°C and prepare the muffin tin. |
2 Comments Hide Comments
Hello! We tried your recipe here and it was very good! thank you!
Thank you very much! 🙂