This week’s dessert recipe is something I put together from a few ingredients I had left over, but that gave soft and delicious results!


  • 3/4 Cup Whole Wheat Flour (105g)
  • 3/4 Cup All Purpose Flour (105g)
  • 1 1/2 Teaspoons Baking Powder (7g)
  • 3 Tablespoons Butter, Softened (37.5g)
  • 3/4 Cup Sugar (143g)
  • 1/2 Teaspoon Salt (3g)
  • 2 Eggs
  • 1/4 Cup Buttermilk (60ml)
  • 3 Tablespoons Vegetable Oil (45ml)
  • 1 1/2 Teaspoons Almond Extract (7ml)
  • 1 Cup Raisins (150g)
  • 1/8 Cup Chopped Almonds (15g)
  1. Sift together both flours and baking powder. Set aside.
  2. In another bowl, cream the sugar, butter, and salt.
  3. Whisk together the eggs, buttermilk, vegetable oil, and almond extract. Add to the butter mixture in two or three additions, beating well until combined.
  4. Add the dry ingredients and mix until evenly combined. Fold in the raisins.
  5. Line muffin tin with paper liners or grease with butter or cooking spray. Fill each tin with batter 3/4 full. Top with chopped almonds.
  6. Bake at 375°F for 20-25 minutes or until muffins are a light golden brown. (Or test by inserting a toothpick to see if it comes out clean.) Let muffins cool in the tins 5 minutes. Then remove to wire racks and cool completely.

    | Makes 1 Dozen Muffins


Almond Raisin Muffins

Soft Almond Muffins

How to Make Almond Raisin Muffins | Muffins Recipe

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