Cooking Instructions
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Step 1
Slice the
Fresh Strawberries (75 g)
. Preheat the oven to 400 degrees F (200 degrees C). Grease the muffin pan.
Step 2
In a small bowl, whisk together
All-Purpose Flour (125 g)
,
Almond Flour (60 g)
,
Baking Soda (2 g)
,
Baking Powder (4 g)
, and
Salt (3 g)
.
Step 3
In a large mixing bowl with paddle attachment, beat the
Egg (1)
,
Granulated Sugar (135 g)
,
Greek Yogurt (80 g)
,
Vanilla Extract (15 mL)
and
Almond Extract (1 mL)
together until well combined.
Step 4
Add the flour mixture and mix just until combined about a minute. Stir in strawberries and
Fresh Raspberries (60 g)
.
Step 5
Spoon the batter into 8 greased muffin cups filling to the top. Bake for about 15-18 minutes, or until an inserted toothpick comes out clean. Cool on wire rack for 5 minutes, and then remove the muffins from the pan to cool completely.
