Raffaelo Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

Combine flour, baking powder, baking soda and chopped almonds in a bowl.

In a second bowl, beat the egg and sugar briefly until frothy, then stir in oil, mascarpone and buttermilk until smooth.

Fold the flour mixture quickly into the wet ingredients until just a smooth batter forms.

Fill the liners halfway with batter, place 1 Raffaelo in the center of each and cover with the remaining batter.

Bake the muffins for about 20–25 minutes, until golden.

Let the muffins rest in the tin for 5 minutes, then remove them from the liners and let them cool completely on a wire rack.

Decorate the muffins as desired.