Muffin with raspberries and almonds

Name: muffin with raspberries and almonds
Total time: 15 min
Yield: 0
Ingredients: 250 gram self raising flour; 25 gram almond shavings; 1 teaspoon baking powder; 75 gram sugar; 200 milliliters buttermilk; 1 egg; 75 gram butter; 5 drop almond flavor; 100 gram fresh raspberry; 100 gram frozen raspberries

Ingredients

250 gram self raising flour
25 gram almond shavings
1 teaspoon baking powder
75 gram sugar
200 milliliters buttermilk

1 egg
75 gram butter
5 drop almond flavor
100 gram fresh raspberry
100 gram frozen raspberries

Directions

Preheat the oven to 200 ° C. Put the muffin mold with paper molds ready. Mix flour, almond shavings, baking powder and sugar together.
Mix the buttermilk with the egg and the butter and pour this with the dry ingredients. Add some almond essence if necessary. Stir with a fork loosely. It is not the intention that everything is mixed well, there may be many lumps in the batter, because they provide airiness.
Scoop the raspberries carefully. Divide the batter over the molds. Bake in the middle of the oven in 20 minutes until golden brown and done.