These raspberry almond muffins are made with both almond and all-purpose flour, so they are on the healthier side of things as well. Gotta love a relatively guilt-free muffin!
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These are so easy to make! Start by creaming the butter and sugar until light and fluffy!
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Whisk together the flours, salt, and baking powder. Add the flour and milk mixtures into the butter and sugar mixture alternating between the two.
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Fold in the raspberries. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons of coarse sugar and almond slices over the tops of the muffins and bake
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