About this time of year, when the world (at least in New York City) is a bit dark gray and dreary, we start to crave bright, pretty things.  Things that will remind us that Spring and even Summer will come again one day.

This is usually the time I head to the frozen food aisle to visit the berries.  Tangy and luscious, raspberries are favorites among the mini-chefs.  We whipped up little snack muffins and made our favorites the star.

Raspberry Almond Muffins

• 1 1/2 c. slivered almonds (1/2 c. to make almond flour + 1 c. to top the muffins)
• 1 1/2 c. all purpose flour
• 1 c. whole wheat pastry flour
• small pinch of salt
• 1 T. baking powder
• 1 c. plain yogurt, room temperature
• 2 eggs, room temperature
• 1/2 c. melted butter
• 1/2 c. vegetable oil
• 1 t. vanilla (or, for more almond flavor, 1 t. almond extract)
• 1 c. sugar
• 2 c. raspberries (fresh or frozen)

1. Place 1/2 cup of the slivered almonds in the bowl of a food processor with the blade attachment.  Blitz until the almond are completely ground, the texture of a coarser flour.
2. Preheat your oven to 375 degrees F.
3. Line 18 muffins cups with papers.
4. In a large bowl, whisk together the flours (including the almond flour you made), the salt, and the baking powder.
5. In a medium bowl, whisk together the yogurt, eggs, melted butter, oil, and vanilla.
6. Add the wet ingredients to the dry ones and gently stir them together, making sure that there are a few lumps and bumps remaining.
7. Add the sugar, and fold in the raspberries.
8. Using an ice cream scoop, fill the 18 muffin cups with the batter.
9. Top each muffin with a sprinkling of the remaining slivered almonds.
10. Bake for 30-35 minutes, or until a toothpick comes out clean when stuck in the middle of the biggest muffin.
11. Cool for a few minutes in the pan; then, remove to a wire rack to cool.