Almond Raspberry Muffins

• 3/4 cup butter, softened
• 2 tsp vanilla bean paste or vanilla extract
• 1 1/4 cups sugar
• 3 None large eggs
• 1/2 cup ground almonds
• 1 cup self-rising flour
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 4.5 oz frozen raspberries
• 1 oz flaked almonds
• 1 tbsp demerara sugar

1. Preheat the oven to 350u0b0F. Line an 8-hole muffin tin with paper liners.
2. Beat the butter, vanilla and sugar in a small bowl until light and fluffy. Add the eggs one at a time, beating between additions until they are just combined.
3. Fold in the ground almonds. Sift the flours together in a bowl, then add to the mixture with the milk in two batches. Gently fold in half of the raspberries.
4. Divide the cake mixture among the paper liners, then top with the remaining raspberries, flaked almonds and demerera sugar.
5. Bake for about 35 mins or until a skewer inserted in the center comes out clean. Allow to cool in the pan for 15 mins, then transfer to a wire rack to cool completely before serving.

butter, vanilla bean paste, sugar, eggs, ground almonds, flour, allpurpose, milk, frozen raspberries, almonds, sugar

Taken from recipes-plus.com/api/v2.0/recipes/23040 (may not work)