Raspberry-Almond Muffins

Raspberry-Almond Muffins
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup butter, softened
  • ½ cup fat-free buttermilk
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • + 8 more ingredients
    • 2 cups all-purpose flour
    • 2 large eggs
    • ½ cup granulated sugar
    • 2 tablespoons turbinado sugar or granulated sugar
    • 1 ½ cups fresh raspberries
    • Cooking spray
    • ½ cup packed brown sugar
    • 2 ½ tablespoons almond paste

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. Light...

View full recipe at My Recipes

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