Raspberry almond muffins
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Raspberry almond muffins
  Muffins    Almonds  
Last updated 6/12/2012 1:19:50 AM. Recipe ID 51328. Report a problem with this recipe.
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      Title: Raspberry almond muffins
 Categories: Muffins, Breads
      Yield: 6 Servings
     16    Regular muffins
  The raspberry preserves and almond paste tucked inside these delicate
  muffins make them a surprising treat.
   About 5 ounces almond paste 1/2 cup (1 stick) butter, at room
  temperature 3/4 cup granulated sugar 2 large eggs 1 teaspoon baking
  powder 1/2 teaspoon baking soda 1 teaspoon almond extract 2 cups
  all-purpose flour 1 cup plain yogurt or buttermilk About 1/4 cup
  raspberry preserves Heat oven to 350 F. 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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Recipe ID 51328 (Apr 03, 2005)

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