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Name: Raspberry Almond Muffins
Prep time: 20 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 5 ounces almond paste; 1 stick butter room temperature; 3/4 cup sugar; 2 large Eggs; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon almond extract; 2 cups flour; 1 cup plain yogurt or buttermilk; 1/4 cup raspberry preserves

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INGREDIENTS

5 ounces almond paste
1 stick butter ; room temperature
3/4 cup sugar
2 large Eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon almond extract
2 cups flour
1 cup plain yogurt or buttermilk
1/4 cup raspberry preserves

Servings

INSTRUCTIONS

Heat oven to 350?. Line muffin pans with foil baking cups. Cut almond paste into 16 pieces and pat each piece into a round disk about 1 1/2 inches across.

In a large bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time, then mix in baking powder, baking soda, and almond extract.

With a rubber spatula fold in 1 cup of the flour, then the yogurt, and lastly the remaining flour until well blended.

Spoon about 2 tablespoons of batter into each cup and smooth surface with your fingers. Top with a level teaspoon of raspberry preserves, then with a piece of almond paste. Top each muffin with another 2 tablespoons of batter.

Bake 25 to 30 minutes, or until lightly browned. Turn out onto a rack and let stand at least 10 minutes.

NOTES

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Raspberry Almond Muffins

5 ounces almond paste 
1 stick butter room temperature
3/4 cup sugar 
2 large Eggs 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
1 teaspoon almond extract 
2 cups flour 
1 cup plain yogurt or buttermilk 
1/4 cup raspberry preserves

Heat oven to 350?.  Line muffin pans with foil baking cups.  Cut almond paste into 16 pieces and pat each piece into a round disk about 1 1/2 inches across.

In a large bowl, beat butter until creamy.  Beat in sugar until pale and fluffy.  Beat in eggs, one at a time, then mix in baking powder, baking soda, and almond extract.

With a rubber spatula fold in 1 cup of the flour, then the yogurt, and lastly the remaining flour until well blended.

Spoon about 2 tablespoons of batter into each cup and smooth surface with your fingers.  Top with a level teaspoon of raspberry preserves, then with a piece of almond paste.  Top each muffin with another 2 tablespoons of batter.

Bake 25 to 30 minutes, or until lightly browned.  Turn out onto a rack and let stand at least 10 minutes.

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Nutrition

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Serving Size: 1 Serving (98g)
Recipe Makes: 16 Servings

Calories: 323
Calories from Fat: 103 (32%)

Amt Per Serving		% DV

	Total Fat 11.5g	15 %
	Saturated Fat 4.9g	24 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 1.2g
Cholesterol 147.4mg		45 %
Sodium 109.5mg		4 %
Potassium 95.4mg		3 %
Total Carbohydrate 49.4g		15 %
	Dietary Fiber 1g	4 %
	Sugars, other 48.4g
Protein 6.7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 323

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