Raspberry Almond Muffins Food
RASPBERRY ALMOND MUFFINS
This is an easy recipe that is pretty much fool proof. I manage a market cafe that serves homemade pastries in the morning, and this 'made-up' recipe was a total seller with our customers. Now they come in and ask for these over and over. I hope you'll enjoy these as much as our customers do.
Provided by TIFFANY REED
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
- Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
- In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
- In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
- Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 603 calories, Carbohydrate 75.5 g, Cholesterol 102.7 mg, Fat 29.5 g, Fiber 6.7 g, Protein 12 g, SaturatedFat 11.2 g, Sodium 693.9 mg, Sugar 37.2 g
RASPBERRY ALMOND MUFFINS
Make and share this Raspberry Almond Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Line muffin pan with foil baking cups.
- Cut almond paste into 16 pieces and pat into a round disc (about 1 1/2 inches across).
- In mixer cream butter and sugar until fluffy.
- Beat in eggs then add baking powder, soda and extract.
- Fold in 1 cup flour, buttermilk then remaining flour until well blended.
- Spoon about 2 tablespoons batter into each cup and smooth surface.
- Top with level teaspoonful of preserves, then the piece of almond paste.
- Top each muffin with another 2 tablespoons of batter.
- Bake 25 minutes or until lightly brown.
Nutrition Facts : Calories 217, Fat 9.2, SaturatedFat 4.2, Cholesterol 39.1, Sodium 140.5, Carbohydrate 30.1, Fiber 0.9, Sugar 16, Protein 3.8
RASPBERRY ALMOND MUFFINS
Make and share this Raspberry Almond Muffins recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 37m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- 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 : Calories 211.5, Fat 5.8, SaturatedFat 2.8, Cholesterol 45.4, Sodium 159.4, Carbohydrate 36.6, Fiber 1.7, Sugar 19.1, Protein 3.7
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