Almond and Raspberry Muffins

Name: Almond and Raspberry Muffins
Ingredients: 1 1/4 cups all-purpose flour (150 grams); 3/4 cup almond flour (80 grams); 1/3 cup sugar (60 grams); 5 1/2 tablespoons unsalted butter (75 grams); 2 eggs; 1/3 cup milk (100 grams); 3 1/2 ounces fresh raspberries (100 grams); 2 teaspoons baking powder (8 grams); Sliced almonds

Iméno @mes_moments_de_mams

Almond and Raspberry Muffins

Iméno @mes_moments_de_mams

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Ingredients

1 1/4 cupsall-purpose flour (150 grams)
3/4 cupalmond flour (80 grams)
1/3 cupsugar (60 grams)
5 1/2 tablespoonsunsalted butter (75 grams)
2eggs
1/3 cupmilk (100 grams)
3 1/2 ouncesfresh raspberries (100 grams)
2 teaspoonsbaking powder (8 grams)
Sliced almonds

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Steps

1

Melt the butter and set aside.
2

Preheat the oven to 350°F (180°C).
3

Whisk the eggs with the sugar until the mixture is light and frothy. Add the milk and mix.
4

Add the flour, almond flour, baking powder, and a pinch of salt. Whisk until the batter is smooth.
5

Add the melted butter and mix well.
6

Spoon the batter into muffin tins. Place 2 or 3 raspberries on top of the batter and cover with a tablespoon of muffin batter. Add another 2 or 3 raspberries on top and sprinkle with sliced almonds.
7

Bake for about 25 minutes.
8

Let cool slightly, then remove from the muffin tins.