Raspberry Almond Muffins

• 1 1/2 cups whole wheat pastry flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4t teaspoons baking soda
• 1/2 teaspoon powdered ginger
• 3 tablespoons butter
• 3 tablespoons brown sugar
• 1 egg
• 3/4 cup orange juice
• 1/2 teaspoon almond extract
• 1 cup frozen raspberries

1. Preheat the oven to 375F, and line or grease 14 muffin tins.
2. Stir together the flour, salt, baking powder and soda, and ginger in a medium bowl.
3. Cream the butter and brown sugar together in a large bowl, then beat in the egg, orange juice and almond extract.
4. Whisk in the dry ingredients until just combined.
5. Fold in the raspberries and spoon the batter evenly into the wells of your muffin tins.
6. Bake for about 20-25 minutes or until the muffins spring back when lightly pressed, or a tester comes out clean.

whole wheat pastry flour, salt, baking powder, baking soda, powdered ginger, butter, brown sugar, egg, orange juice, almond, frozen raspberries

Taken from food52.com/recipes/31993-raspberry-almond-muffins (may not work)