Raspberries are probably one of my top favorite fruits. And when baked, my impression is that the flavor is even stronger, don’t you think? As a kid, I remember picking the raspberries at the back of our garden. There were so many that we had to make purée and freeze it. That’s how we could have rasberry sauce with our vanilla icecream in the middle of winter! In this recipe, I’ve added white chocolate and almond powder to balance the acidity of the raspberries. It is simply delicious!
Servings : 6 muffins
Total Time: preparation time 20 minutes, cooking time 15-20 minutes
– 1 ½ cup all-purpose flour (preferably white flour)
– ½ cup almond powder
– 2/3 cup brown sugar
– 2 teaspoons baking powder
– a pinch of salt
– 2/3 cup almond milk
– ½ cup butter
– 2 eggs
– 50g white chocolate
– 170g raspberries (1 pack of 6 oz)
– 1 handful slivered almonds for the decoration
– 1 silicon muffin pan with 6 holes
Start by preheating the oven to 400°F (200°C).
Melt the butter and let it cool down.
Cut the white chocolate into small chunks.
Pour into a large bowl the flour, the almond powder, the salt and the baking powder. Stir up. Add the butter, the milk, the brown sugar and the eggs to the mixture and stir up again to combine. Stir in the chopped white chocolate and the raspberries.
Pour the batter into the muffin pan and cook for 15-20 minutes. Check that the muffins are baked by inserting the point of a knife into the center. Leave to cool and remove from the pan. Savour with your favorite tea!