ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Raspberry-Almond Muffins

Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro
Yield 12 servings (serving size: 1 muffin)
Almond paste is coarser in texture and less sweet than marzipan, but either will work for this recipe. Both can be found on the baking aisle of the supermarket. To make mini muffins, spoon 1 heaping teaspoon of batter into each of 48 miniature muffin cups; bake at 375° for 10 to 12 minutes. To get ahead, bake 2 days before the party.

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 1/2 tablespoons almond paste
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1/2 cup fat-free buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh raspberries
  • Cooking spray
  • 2 tablespoons turbinado sugar or granulated sugar

Nutrition Information

  • calories 222
  • caloriesfromfat 23 %
  • fat 5.7 g
  • satfat 2.7 g
  • monofat 2 g
  • polyfat 0.6 g
  • protein 4 g
  • carbohydrate 39.1 g
  • fiber 1.8 g
  • cholesterol 46 mg
  • iron 1.5 mg
  • sodium 186 mg
  • calcium 50 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place first 3 ingredients in a food processor, and process until well blended. Add butter, and pulse 4 to 5 times or just until combined. Add the eggs, 1 at a time, pulsing 1 or 2 times after each addition. Add buttermilk, vanilla, and lemon juice; pulse until blended.

  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Add buttermilk mixture; stir just until moist. Gently fold in raspberries. Let batter stand 5 minutes. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with turbinado sugar. Bake at 375° for 22 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.