Raspberry Almond Muffins

75 minutes Prep: 30 minutes Cook: 30 minutes

809 calories per serving view nutrition facts

16 muffins suggest servings

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Ingredients

5	ounces	almond paste
1/2	cup	butter	at room temperature
3/4	cup	sugar	granulated
2	large	eggs	large
1	teaspoon	baking powder
1/2	teaspoonbaking	baking soda
1	teaspoon	almond extract
2	cups	flour, all-purpose
1	cup	yogurt, plain	or buttermilk
1/4	cup	raspberry perserves

Directions

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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Nutrition Facts

Serving Size 250g

Amount per Serving

Calories 809 42% of calories from fat

	% Daily Value*
Total Fat 38.0g	58%
Saturated Fat 18.0g	88%
Trans Fat 0.0g
Cholesterol 175mg	58%
Sodium 300mg	12%
Total Carbohydrate 105.0g	35%
Dietary Fiber 3.0g	14%
Sugars 53.0g
Protein 15.0g	30%

Vitamin A	18%		Vitamin C	1%
Calcium	19%		Iron	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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