Raspberry-Almond Muffins
Almond paste is usually available in the baking aisle. It’s a little different than marzipan, though I’m not sure what the exact distinction is. Also, the original version of this recipe called for mixing the butters, sugars, etc., in a food processor. I used an ordinary hand mixer and the muffins still turned out nice and fluffy — so I would assume you can, too.
Raspberry-Almond Muffins
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
Preheat oven to 375°.
Place first 3 ingredients in a large bowl, mix with a hand mixer until well blended. Add butter, and mix just until combined. Add the eggs, 1 at a time. Add buttermilk, vanilla, and lemon juice; blend well.
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.
Makes 12 muffins.
Nutrition Info per muffin: 222 cal., 6g fat, 39g carb, 4g protein