Ingredients
- 6.75 oz all purpose flour (about 1 1.2 cups)
- 1/2 cup almond flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp baking soda
- 2 oz almond paste
- 1/2 cup sugar
- 1/4 cup butter - softened
- 1/2 tsp vanilla extract
- 2 large eggs
- 2/3 cup 2% reduced fat milk
- 1/4 cup raspberry jam
- 1/4 cup sliced almonds
Preparation
Step 1
Preheat oven to 425.
Place 12 muffin cup liners in muffin cups; coat liners lightly with Pam.
Weigh or lightly spoonm all purpose flour into dry measuring cups; level with knife. Combine flour, almond flour, baking powder and salt into a bowl, stirring with a whisk.
Place almond pate and sugar in a bowl; beat with mixer at medium low speed until mixture resembles sand (about 3 mins.) Add butter and vanilla. Beat 2 minutes or until well combined. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture, mix well after each addition.
Spoon HALF of batter into muffin cups. Top each with 1 tsp of jam, divide remaining batter over jam. Sprinkle nuts over batter.
Bake at 425 for 5 minutes. Reduce temp to 375 and bake an additional 10 minutes or until muffins spring back when touched lightly in center.
Remove muffins from pan, place on a wire rack to cool.