Raspberry Yogourt Muffins

I ate a muffin this morning that inspired me...

Check this recipe out:
RASPBERRY YOGURT MUFFINS
Perfect for breakfast or brunch, these melt-in-the-mouth muffins are moist and filled with luscious fruit flavor. They're a snap to make and are also delicious with fresh blueberries or blackberries.
Vegetable cooking spray
2 cups unbleached all-purpose flour
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup fresh orange juice
2 Tbsp canola oil
1/2 tsp almond extract
1 (8-ounce) container nonfat vanilla yogurt
1 large egg, lightly beaten, or 1/4 cup egg substitute
1 cup fresh or frozen raspberries
2 Tbsp sliced almonds

1. Preheat the oven to 400°F. Lightly coat 12 muffin cups with cooking spray or line with paper muffin liners
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
3. In another bowl, whisk together the orange juice, oil, almond extract, yogurt and egg. Add to the dry ingredients and stir just until the dry ingredients are moistened. Do not overmix! Gently fold in the raspberries.
4. Divide the batter among the muffin cups and sprinkle each with some of the sliced almonds. Bake until golden, about 16 to 18 minutes. Remove from the pan and let cool on a wire rack. Makes 12 Muffins.

Per Muffin: 156 Cal; 3 g Total Fat; 27 g Carb; 18 mg Cholesterol; 192 mg Sodium; 113 mg Potassium; 4 g Protein; 1 g Fiber.

MBR's modifications:

- I would try to use at least half whole-wheat flour to up the fibre, and probably cut out the almond extract (I hate it) and the almonds (texture not pleasant)