Summary

Ingredients

• 140 g almonds, round
• 120 g buckwheat flour
• 60 g nuts, optionally hazelnuts, walnuts or almonds, chopped
• 3 teaspoons baking powder, gluten-free
• 0.5 teaspoon ½ cinnamon powder, possibly
• 150 g raspberries
• 1 egg (s)
• 160 g suar, brown
• 100 ml oil
• 1 packet vanilla sugar
• 250 g natural yourt
• Icing sugar for dusting

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Instructions

1. Preheat the oven to 170 ° C (convection). Line the hollows of a muffin tin with paper liners.
2. Wash the raspberries and gently dry them. Mix the ground almonds, buckwheat flour, baking powder and the chopped nuts. Optionally mix in cinnamon.
3. Mix the egg, sugar, oil, vanilla, and yogurt in a separate bowl. Mix in the flour mixture and carefully fold in the raspberries.
4. Fill the muffin tins 3/4 full. Bake for 20-25 minutes at 170 ° C. Dust with powdered sugar if necessary.
5. The recipe is enough for 12-14 muffins.