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Ingredients
- 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 nonfat 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
- 2 tablespoons turbinado sugar, or granulated sugar
Details
Servings 12
Preparation
Step 1
1. Preheat oven to 375 degrees.
2. 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.
3. 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 the center of mixture.
4. 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.
5. Bake at 375 for 22 minutes or until muffins spring back when touches lightly in center. Remove muffins from pans immediately; place on a wire rack.
cut the sugar by a couple of tbsp, used only 2 tbsp butter and added 2 tbsp nonfat yogurt, subbed eggbeaters for the eggs, used half whole wheat pastry flour, used frozen mixed berries, skipped the sugar on top. Also just mixed in a bowl instead of using a processor - cut in the almond paste, then the butter before whisking in the other ingredients
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