250 ml (1 cup) unbleached all-purpose flour

180 ml (3/4 cup) almond powder

180 ml (3/4 cup) sugar

5 ml (1 tsp) baking powder

0.5 ml (1/8 tsp) baking soda

A pinch salt

180 ml (3/4 cup) plain 0 or 2 % yogurt

60 ml (1/4 cup) unsalted butter, melted

1 egg

310 ml (11/4 cups) fresh or frozen raspberries

60 ml (1/4 cup) sliced almonds

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

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

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.

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.

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