Close
Tweet
Ingredients
| almond paste: 5 oz |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 3/4 cup |
| eggs: 2 (large) |
| baking powder: 1 tsp |
| baking soda: 1/2 tsp |
| almond extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| buttermilk: 1 cup |
| raspberry preserves: 1/4 cup |
Raspberry Almond Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
16 serving(s)
Tags
- Preheat oven to 350 degrees.
- Line muffin pan with foil baking cups.
- Cut almond paste into 16 pieces and pat into a round disc (about 1 1/2 inches across).
- In mixer cream butter and sugar until fluffy.
- Beat in eggs then add baking powder, soda and extract.
- Fold in 1 cup flour, buttermilk then remaining flour until well blended.
- Spoon about 2 tablespoons batter into each cup and smooth surface.
- Top with level teaspoonful of preserves, then the piece of almond paste.
- Top each muffin with another 2 tablespoons of batter.
- Bake 25 minutes or until lightly brown.