Ingredients

• 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

Directions

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.