Almond & Raspberry Muffins

Rating: 
5
Average: 5 (2 votes)
Like it:

These muffins feature the sweetness of an all-natural raspberry preserve with the light taste of toasted almonds. They make a delightful treat at any time of day!

220
Calories
4g
Protein
12
Muffins

Ingredients

1/2 c sugar
3/4 c butter
2 eggs
1 t baking powder
1/2 t baking soda
1 t almond extract
2 c all-purpose flour
1 c Stonyfield Organic Low Fat Plain Yogurt
1/2 c raspberry preserves
6 oz almond paste
Nutrition Information: 
Calories: 
220
Calories from Fat: 
110
Total Carbohydrate: 
24g
Dietary Fiber: 
1g
Protein: 
4g

Preparation:

Step 1

Preheat oven to 350°.

Step 2

Using a hand blender, cream butter and sugar until light and fluffy.

Step 3

Beat in eggs one at a time and then add baking powder, baking soda and almond extract.

Step 4

Fold in flour, and yogurt, mix well.

Step 5

Be sure to scrape the sides of the bowl while mixing.

Step 6

Fill cups of a muffin pan halfway with batter, then top with raspberry preserves and a slice of almond paste.

Step 7

Top with remaining batter, and bake for 25-30 minutes, or until golden brown.

Ingredients

1/2 c sugar
3/4 c butter
2 eggs
1 t baking powder
1/2 t baking soda
1 t almond extract
2 c all-purpose flour
1 c Stonyfield Organic Low Fat Plain Yogurt
1/2 c raspberry preserves
6 oz almond paste
Nutrition Information: 
Calories: 
220
Calories from Fat: 
110
Total Carbohydrate: 
24g
Dietary Fiber: 
1g
Protein: 
4g

Comments and Reviews

Comments

Recipe Review Rating: 
5
Average: 5 (1 vote)
Cannot wait to eat them!