Raspberry Almond Muffins

Raspberry Almond Muffins
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INGREDIENTS
  • ½ cup flavorless oil (like canola)
  • ¾ cup sugar
  • 2 eggs plus 1 egg yolk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup almond meal
  • 1 cup whole wheat flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 bag Stahlbush Island Farms frozen raspberries
  • ½ cup sliced almonds
INSTRUCTIONS
  • Preheat the oven to 350 degrees.
  • In a medium bowl, whisk together the oil, sugar, eggs, almond extract and vanilla extract until uniform.
  • Add in the almond meal, whole wheat flour, salt, and baking powder. Mix together until well combined.
  • Fold in the raspberries that have been slightly thawed but not completely room temperature.
  • Spray the muffin tin with cooking oil. Fill each muffin tin ¾ full with the batter and sprinkle each with sliced almonds.
  • Bake in the preheated oven for 25-28 minutes, or until the tops are golden brown.
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