Raspberry-Almond Muffins

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* Exported from MasterCook *

 

Raspberry-Almond Muffins

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Breads Breakfast

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup granulated sugar

1/2 cup packed brown sugar

2 1/2 tablespoons almond paste

1/4 cup 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 spay

2 teaspoons turbinado sugar

 

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.

 

Source:

" Cooking Light, APRIL 2004 "

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Per Serving (excluding unknown items): 179 Calories; 2g Fat (9.2% calories

from fat); 3g Protein; 37g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol;

131mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1

Other Carbohydrates.

 

NOTES : Almond paste is coarser in texture and less sweet than marzipan but

either will work for this recipe. Both can be found on the baking aisle of

the supermarket. To make mini muffins, spoon 1 heaping teaspoon of batter

into each of 48 miniature muffin cups; bake at 375° for 10 to 12 minutes. To

get ahead, bake 2 days before the party.

 

NUTRITION PER SERVING

CALORIES 222 (23% from fat); FAT 5.7g (sat  2.7g,  mono 2g,  poly 0.6g);

PROTEIN 4g;  CARB 39.1g;  FIBER 1.8g;  CHOL 46mg;  IRON 1.5mg;  SODIUM

186mg;  CALC 50mg; 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0