Rating: 3.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Joanne Weir
Recipe by Cooking Light April 2004


Credit: Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro

Recipe Summary test

12 servings (serving size: 1 muffin)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • 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.

  • 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.

Nutrition Facts

222 calories; calories from fat 23%; fat 5.7g; saturated fat 2.7g; mono fat 2g; poly fat 0.6g; protein 4g; carbohydrates 39.1g; fiber 1.8g; cholesterol 46mg; iron 1.5mg; sodium 186mg; calcium 50mg.