Is it a muffin or a cupcake? This recipe kind of has a split personality, because it really can be muffins or cupcakes, depending on what you do with it. The ingredients themselves are pretty healthy. The ground and chopped almonds, raspberries and wheat germ are all great sources of vitamins and minerals. There is sugar in this recipe, but only a small amount compared to most muffins as the raspberries, coconut and almond extract lend it a real natural sweetness. So it really is up to you whether you serve them for breakfast as muffins, or dress them up and take them out for dessert!

1½ cups flour

½ cup ground almonds

½ cup wheat germ

¾ cup finely chopped almonds

½ cup desiccated coconut

¾ cup white sugar

1 tbsp baking powder

½ tsp salt

2 eggs

1/3 cup mild olive oil (not extra virgin) or mild oil of your choice

1 cup milk

1 tsp almond extract

1 generous cup raspberries

In a large bowl, mix together the flour, ground almonds, wheat germ, chopped almonds, coconut, sugar, baking powder and salt.

In a medium bowl, beat the eggs. Beat in the oil, milk and almond extract.

Add the wet ingredients to the dry ingredients in the large bowl all at once.  Very gently fold in the raspberries.

Scoop into greased or lined muffin tins. The cooking time will vary depending on your oven and the size of the muffins/cupcakes, but I usually find that 20 to 30 minutes at 350℉ or 170℃  (160℃ for fan ovens)is just about right.  The muffins are done when a skewer or piece of dry spaghetti inserted in the centre comes out clean. 

Cool on a wire rack. (Be sure to cool completely before frosting and decorating if you are using these as cupcakes.)  These are best kept in the fridge after they are cool.

Linking up with:-