Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
6tbspbutter
2eggs
½cbuttermilk
1tspvanilla
¼tspalmond extract
½choney
1 ¾cflour
1calmond flour
½csugar
1 ½tspbaking powder
1tspsalt
2cfresh raspberries
¼cchopped sliced almonds
2tbspDemerara sugar
Instructions
Preheat the oven to 350 degrees. Spray a 12-muffin tray with baking spray
Melt the butter and cool it slightly. Beat together the melted butter, eggs, buttermilk, vanilla, almond and honey in a large bowl.
Stir together the flour, almond flour, sugar, baking powder and salt in a bowl.
Add the flour mixture to the egg mixture and stir until just barely combines. Crush 1 cup of the raspberries in a small bowl. Stir the raspberries into the batter.
Spoon the batter evenly into the muffin tray. Sprinkle lightly with Demerara sugar and chopped almonds. Place two to three raspberries on top of each muffin pressing them in lightly.
Bake 20-25 minutes until done. Let cool in the tray for ten minutes before turning them out on to a wire rack to finish cooling.