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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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 323 | ||
Calories from Fat: 103 (32%) | ||
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Amt Per Serving | % DV | |
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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. |
Calories per serving: 323
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