Raspberry Muffins

A frozen raspberry pack in the freezer turned into 12 cute muffins topped with a little of sliced almonds. 

Not sweet at all, which my baking goods tend to be. 

MAKES 12 muffins

8 oz all purpose flower
3 oz cake flour
1 tbs baking powder
1/2 tsp baking soda
4 tbs butter soften
2 eggs
1/4 cup sugar
1 tsp vanilla extra
1 tsp almond extra
1 tsp lemon zest
1 1/2 cup low fat yoghurt
2 cup frozen raspberry pack
Some sliced almond for topping  

1. Mix flour, baking powder, baking soda, set aside
2. Beat butter and sugar until fluffy
3. Stir in one egg; beat; stir in the other egg; beat; stir vanilla extra, almond extra, lemon zest; beat
4. Stir in flour mix and yoghurt, gently mix together, stir in raspberry, gently mix together
5. Scoop into muffin pan, bake in the oven, 375 F, about 30 min

Lovely moist, tender, light breakfast for J.