Yoghurt & Raspberry Muffins with Cream Cheese Yoghurt Frosting

Ingredients

Muffins
2 cups Almond Flour
2 tsp Baking Powder
1/2 cup De Winkel Yoghurt
1/4 cup milk
2 eggs
3 Tbsp honey
1 tsp Vanilla
Zest of one lemon
1 cup frozen raspberries

Frosting
1 cup cream cheese
1 cup De Winkel Yoghurt
1/2 cup powdered sweetener (I used erythritol)
1/2 tsp vanilla essence
1/4 cup freeze-dried raspberries

Method

Muffins

1. Preheat oven to 180 degrees and grease or line a muffin tray.
2. Combine almond flour and baking powder in a medium mixing bowl and whisk to ensure
   there are no clumps.
3. In a different mixing bowl combine all the wet ingredients, aside from the raspberries, and mix well.
4. Combine the wet and dry ingredients and mix until incorporated.
5. Fold through the raspberries.
6. Spoon the mixture evenly into 10 medium-sized muffins or 8 large muffins.
7. Cook for 25-30 minutes until the muffins are golden and a skewer comes out clean.
8. Allow the muffins to cool completely before removing from the tin and frosting.

Frosting

1. Combine cream cheese and yoghurt in a large mixing bowl and beat with an electric beater
   for a minute or so.
2. Add in the powdered sweetener, 1/4c at a time, and beat again.
3. Once all powdered sugar has been added, continue beating for a further minute.
4. Add in all remaining ingredients and beat for another 30 seconds.
5. Store in the fridge until your muffins are ready for frosting.
6. Pipe or spread on completely cooled muffins.
7. Enjoy!