I have days when taking a deep breath is too time consuming. I work on strict deadlines, on a number of projects and very rarely do I have time for myself and more often than not, to respond to messages/emails/phone calls! But somehow, I always make that extra effort to go into the kitchen in the early A.M. and whip up something decadently sweet, which eventually fills up a number of stomachs in the house! There is something that is so soothing about baking that just makes the rest of the hectic chaotic day worth it.
I had a fair bit of raspberries left over from the shoot of Raspberry Double Fudge Brownies and decided a muffin is in order. I initially started off aiming for an eggless version, but the eggs got the better of me and I succumbed to adding one in. I enjoy the crunch of a cinnamon streusel, which goes delightfully with almonds and raspberries.
Note: You can substitute with any other berries or fruit, either defrosted or fresh, or even a thickened coulis or jam.
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, soft
- 1/2 cup castor sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/4 cup yogurt
- 1/3 cup raspberries
- 1/3 cup oats
- 1/3 cup almond flakes
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- In a smaller bowl stir the streusel ingredients together and set aside.
- Heat the oven to 200°C and prepare the muffin tin.
- In a bigger bowl, whisk the butter and sugar until fluffy.
- Add the egg and both extracts and whisk for a few more minutes.
- Then add the yogurt and baking powder, baking soda and salt and combine.
- Fold in the flour and combine to remove any dry lumps.
- Place two mini scoops or one regular scoop into each muffin liner.
- Add a few raspberries in the centre of each muffin.
- Sprinkle the streusel on top.
- Bake for 25 minutes.