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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 12 |
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Cooking Light. 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 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 spray |
2 tablespoons turbinado sugar or 2 tablespoons granulated sugar |
Directions:
1. Preheat oven to 375°.
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.
3. Add the eggs, 1 at a time, pulsing 1 or 2 times after each addition. Add buttermilk, vanilla, and lemon juice; pulse until blended.
4. 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.
5. Make a well in center of mixture. Add buttermilk mixture; stir just until moist.
6. 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.
7. Remove muffins from pans immediately; place on a wire rack.
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