Raspberry Almond Muffins

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.