Raspberry, White Chocolate & Almond Muffins

January is a month that drags... well, for me anyway. I feel as though January has 60 days... no, make that 90! This year, we have seen an exceptionally snowy start. In fact, the last time I saw green, green grass was Christmas day... and, this evening, we had thunder-snow again... and, boy, was it loud. The poor dog nearly shot up her own backside (sorry, but that's the best way to describe it)...

Anyhoo, with all this dastardly weather, I feel compelled to bake and cook... It's an almost primitive instinct... not unlike the squirrels I see gathering whatever they can in the garden (usually all the bird food I placed outside moments earlier). I get great comfort from the knowledge that I have multiple options readily available when asked the age old question, 'I'm hungry, what is there to eat?'... and, even though I might fall down in a zillion and one other categories, I know that, at least in this one, I'm keeping pace!

When the wind is howling outside and the snow is whirling around the street light, I get the most comfort from this little old house and it's little old oven. And, even though by many people's standards, it's not all that much to look at, I am thankful that it is warm, welcoming, and full of good food to eat...

Speaking of which, I whipped up a batch of muffins this morning and once my chief taster (the hubby) tried one, he promptly told me to share the recipe with you guys...  They're super easy to put together, and as I'm on a total raspberry kick at the moment, they are just the ticket. If you give these a try, let me know what you think of them.

Hope you're all having a great week. Catch you on Friday for a Friday Flower.
Lx

Raspberry, Almond & White Chocolate Muffins

 Ingredients

2 1/2 cups all purpose flour

1/2 cup brown sugar

1/2 cup ground almonds (I usually get slithered almonds and chop them in the blender for a course texture)

1 cup of raspberries

1 cup of white chocolate chips.

1 tablespoon baking powder

1/2 teaspoon salt

1 cup of milk

1/2 cup of butter (1 stick), melted

1 large egg

1 teaspoon almond extract

Method

Preheat the oven to 400F. Line 12 muffin pan cups with muffin cases.
In a large bowl, combine flour, sugar, ground almonds, baking powder, and salt.
In a medium bowl or jug, using a fork, beat the milk, melted butter, egg and almond extract until blended. Add to the flour mixture and stir until flour is just moistened. Stir in the raspberries and white chocolate chips, to the batter mixture.
Spoon batter into prepared muffin pans and bake until a toothpick inserted into the center, comes out clean.... approximately 20-25 minutes.
Remove muffins from the pan and cool on a wire rack.