We just love these and make them often. Can substitute blueberries or diced mango but the fresh raspberries are the bomb!
This is one of the best muffin recipe I have made in a long time. I used frozen raspberries and I would make this again.
They were very good. Just not enough nutritional value for my standards. Didn't keep me as full as say the Morning Glory muffins.
These are probably one of the best muffins I have ever had. If you don't have fresh raspberries available, frozen work just as well.
I have used dozens of cooking light's recipes, but this recipe is the first one that has disappointed me. I guess it's the fact that I'm unfamiliar with almond paste and how pungent and sweet it is, but the combined sweetness of the sugar and paste simply overpowered the muffin to the point that I couldn't have more than a mouthful. And usually, my house smells wonderful after baking, but not with this recipe. Try Cooking light's pumpkin muffins (with whole wheat flour---delicious if you add 3/4 cup dried cranberries at the end or Pineapple-upside down muffins (@ Eatingwell.com)... they're much healthier and so much tastier!