Raspberry Almond Muffins
Total preparation time: 1 hour
Serves: 12Ingredients:
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons butter
- 1 cup sugar
- 2 eggs
- 1 1/2 cups plain low-fat yogurt
- 3 tablespoons almond paste
- vegetable cooking spray
- 5 tablespoons raspberry jam
Steps:
- 1.preheat oven to 375 degrees. whisk flour, baking powder,baking soda,and salt together in medium bowl. set aside.
- 2. cream butter, almond paste and sugar with electric mixer on medium high until light and fluffy, about 2 minutes. add eggs,one at a time, beating well after each addition. 2.Beat in 1/2 dry ingredients. Beat in 1/3 of yogurt.Beat in remaining dry ingredients alternating with yogurt until all incorporated.
- 3. spray 12 muffin cups wuth vegetable spray, spoon 1/2 portion of batter into each cup. with small spoon,make a well in center of each cup of dough. Spoon 1-11/2 teaspoons raspberry jam into each well. Fill with remaining batter. Bake until muffins are golden brown,25-30 minutes.
- 4. This is a YatesHouse Favorite!