Almond and Raspberry Small Cakes

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper or silicone liners.

2. 2

   In a large bowl, combine all the dry ingredients. Set aside.

3. 3

   In another bowl, whisk together the yogurt, butter and egg. With a spatula, stir in the dry ingredients until the flour is just moistened. Gently fold in 250 ml (1 cup) of the raspberries.

4. 4

   With a 60 ml (1/4 cup) ice cream scoop, spoon the dough in the cups. Top with the remaining raspberries and the almonds. Bake for about 25 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Let cool.