Almond and Raspberry Small Cakes
Almond and Raspberry Small Cakes
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Almond and Raspberry Small Cakes

15 MIN
25 MIN



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper or silicone liners.
  2. In a large bowl, combine all the dry ingredients. Set aside.
  3. In another bowl, whisk together the yogurt, butter and egg. With a spatula, stir in the dry ingredients until the flour is just moistened. Gently fold in 250 ml (1 cup) of the raspberries.
  4. With a 60 ml (1/4 cup) ice cream scoop, spoon the dough in the cups. Top with the remaining raspberries and the almonds. Bake for about 25 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Let cool.


  1. Can the yogurt be substituted with somethingl else?

  2. Really good.I didn't have almond flour so used ground almonds and it worked

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.