I’ve been making muffins for Ilya and me to take to work for quite a while now, and decided maybe I should try to add some pizzazz so we don’t get bored with them. These certainly did the trick! I swapped a portion of the quantity of vanilla extract from my recipe to use almond extract instead, plus made an almond streusel topping and tada! The almond is the perfect quantity. You definitely taste it, but it doesn’t overpower the raspberry flavor.
These are quick and easy to throw together, they just take a while to bake. They are certainly worth the wait, though, and you’ll find it hard not to grab them out of the oven before they’re done once they start spreading the delicious raspberry and almond aromas around your house!
I’ve never tried these (or any baking, actually) with gluten free flour, but I’m going to try it out sometime soon. The flour is the only thing holding these back from being low fodmap (provided you use my substitute for buttermilk using lactose-free yogurt and almond milk), so I’ll definitely see what I can come up with in the near future. Stay tuned!