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
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.