Almond Raspberry Cruffins Recipes

RASPBERRY ALMOND MUFFINS

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.

RASPBERRY ALMOND MUFFINS

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.