– 115 g / ½ cup of thick vegan yoghurt – 30 ml / 2 tbsp neutral oil – 175 g / ¾ cup + 2 tbsp sugar (coconut sugar for refined sugar-free version) – 15 ml / 1 tbsp lemon juice + zest of 1 lemon – 1½ tsp quality vanilla extract (optional) – 120 ml / ½ cup plant milk
– 100 g / 1 cup ground almonds – 180 g / 1½ cups all purpose white flour or GF flour mix, sifted – ¼ tsp fine sea salt – ¾ tsp baking soda – 1¼ tsp baking powder – ½ tsp ground cardamom (optional) – 150 g / 1 heaped cup raspberrie – 50 g / 1.75 oz chopped vegan white chocolate (optional)
Preheat the oven to 180° C / 355° F (or 160° C / 320° F with the fan on). Line a muffin tray with paper muffin liners.
Reserve 10 raspberries and sprinkle the remaining 1-2 tablespoons flour over the top. In a large mixing bowl, whisk together the yogurt, oil and sugar until smooth and fluffy then stir in the vanilla, lemon juice, water and herb milk.
Mix in the paste of almond, little by little. Use a spoon or spatula to make small circles in the center of the bowl and gradually add more almond flour as you go – I find this method reduces lumps.
Place a sieve over the bowl and stir in the flour, salt, baking powder and cardamom (if using). Gently fold them in the wet container, again using the small circles method I described above.
Stir in chopped white chocolate. At this point you can also fold in the raspberries, but since they are so delicate I prefer to put them between the batter in a muffin tin.
Divide the batter between 10 muffin holes. Top each muffin with another (uncoated) raspberry or two and sprinkle with chopped almonds.
Bake for about 23-25 mins, until a toothpick comes out clean and the top is nicely browned. Cool completely before removing from the wrapping paper.