Raspberry Muffins with Almonds and Sour Cream

Let's forget the promises, made just about a month ago, let's ignore the disillusioned hopes, the broken dreams and unrequited love. Let's forgive all those posts never written, all the soufflés never tempted, the curdled custards and the unleavened breads. A good old stir - but not too violent, mind you, 'cause muffins won't forgive -, a strong coffee of the darkest ones, a camera lenses' clean up, and off we go.
I start all over with some muffins. For the umpteenth time. One, two, three, let's post.

Raspberry Muffins
with Almonds and Sour Cream
for approximately 12 medium muffins

flour 250 gr
almonds 100 gr
sugar 150 gr
baking powder 7 gr (1 and 1/2 teaspoon)
baking soda 1 teaspoon
salt 1 pinch
eggs 2
sour cream 250 gr
vegetable oil 3 tablespoon
vanilla extract 1 teaspoon
almond extract 1 teaspoon
frozen raspberries 200 gr
butter for the pan as needed
sliced almonds to garnish as needed

Lightly toast almonds in the oven for about ten minutes, let cool down, and then chop them finely in a food processor, adding a spoon of sugar taken from the total to prevent them to release the oil. Mix dry ingredients in a bowl: flour, almond flour, sugar, salt, baking powder and baking soda. Pour wet ingredients in another bowl: eggs, oil, sour cream, vanilla and almond extracts, and mix them lightly with a whip. Combine the dry ingredients previously prepared, stirring just until the mixture is blended, and avoiding beating it for too long. In the end, add frozen raspberries and stir.
Pour a little batter into greased muffin molds, filling each one up to just over half. Garnish the surface of each muffin with few almonds' slices, bake at 350 for 20 or 30 minutes, until the surface becomes golden. Remove from the oven and let cool on a rack. If you like, sprinkle muffins with powdered sugar before serving.