Raspberry almond muffins (alston)
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
16 | Regular muffins |
Directions
The raspberry preserves and almond paste tucked inside these delicate muffins make them a surprising treat.
About 5 ounces almond paste ½ cup (1 stick) butter, at room temperature ¾ cup granulated sugar 2 large eggs 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon almond extract 2 cups all-purpose flour 1 cup plain yogurt or buttermilk About ¼ 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 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.
Source: Muffins By Elizabeth Alston > Submitted By SKAYLA@... On FRI, 23 JUN 1995 100552
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