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Raspberry Almond Muffins


The raspberry preserves and almond paste tucked inside these delicate muffins make them a surprising treat.













Trans-fat Free, Good source of fiber


5 ounces almond paste
½ cup butter
at room temperature
¾ cup sugar
2 large eggs
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon almond extract
2 cups all-purpose flour
1 cup yogurt
plain , or buttermilk
¼ cup raspberry jam


Heat oven to 350℉ (180℃).

Line muffin pans with foil baking cups. Cut almond paste into 16 pieces and pat each piece into a round disk about 1½ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 80942% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 18g 88%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 300mg 12%
Total Carbohydrate 35g 35%
Dietary Fiber 3g 14%
Sugars g
Protein 30g
Vitamin A 18% Vitamin C 1%
Calcium 19% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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