Raspberry Marzipan Muffins for Two

 tbsp flour (I use 60g spelt or ww pastry)

and 1/2 tbsp veg oil or coconut oil (You can sub applesauce, if you like the taste of fat-free muffins)

tbsp liquid (I used almond milk)

cup chopped (or smushed) raspberries

pure vanilla extract

pure almond extract

baking powder

salt

Sweetener (If making these for others, I’d use 2 to 2 and 1/2 tbsp of sugar or 2 packets of stevia. Or, if you want to use liquid sweetener, cut back on the other liquid a little.)