- 87 g Tree Top Raspberry Concentrate
- 7 g Tree Top Raspberry Flake Powder
- 114 g butter, softened
- 250 g granulated sugar
- 2 large eggs
- 5 g baking powder
- 2 g baking soda
- 250 g flour
- 3 g almond extract
- 245 g plain yogurt
Heat oven to 350 F. Grease muffin pan or line with paper baking cups.
In a large mixing bowl, cream together butter and sugar. Beat in eggs, one at a time. Blend in raspberry juice concentrate, almond extract and yogurt.
In a separate bowl, sift together flour, baking soda, baking powder and raspberry flake powder. Add dry ingredients to wet mixture.
Spoon batter into muffin cups and bake 20 – 30 minutes, or until lightly browned. Turn out onto a wire rack and cool.