• 2 cups whole wheat pastry flour (I used King Arthur’s)
  • 2/3 cup evaporated cane juice (I used Florida Crystals Organic Cane Sugar)
  • 3 T flax seeds
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/2 t sea salt
  • 1/4 t nutmeg
  • 1/4 t cardamom
  • 1 egg
  • 3/4 cup fat free vanilla yogurt
  • 1/2 cup almond milk
  • 3 T safflower oil
  • 1/4-1/2 t almond extract (the original recipe called for 1/2, and I think I would like somewhere in between 1/4 and 1/2.  Personal preference)
  • 10 oz.-ish fresh raspberries
  • sliced or chopped raw almonds
  1. Preheat oven to 350.  Line muffin or cupcake pan with paper liners.
  2. Whisk together all dry ingredients in one bowl.  Whisk together wet ingredients in another.  Add all of that mess together and mix until just moistened (I HATE that word).  Fold in raspberries with a spoon, and be careful not to murder them like I did.
  3. Fill liners 3/4 full with the mix and top with the almonds.
  4. Bake 20-25 minutes, then let cool for 5 minutes before removing from the pan.

Note:  As these contain yogurt, hold off if you are cleansing and save these for the second phase of the 24 Day Challenge.   IMG_1062