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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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the muffins are made with almond paste and yogurt.... and have a raspberry jam filling.... the recipe is from the: Yates House B&B 305 Second Street Rocheport, MO 65279 Ingredients:
3 cups flour |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
10 tablespoons butter |
1 cup sugar |
2 eggs |
1 1/2 cups plain low-fat yogurt |
3 tablespoons almond paste |
vegetable cooking spray |
5 tablespoons raspberry jam |
Directions:
1. 1.preheat oven to 375 degrees. whisk flour, baking powder,baking soda,and salt together in medium bowl. set aside.
2. 2. cream butter, almond paste and sugar with electric mixer on medium high until light and fluffy, about 2 minutes. add eggs,one at a time, beating well after each addition. .Beat in 1/2 dry ingredients. Beat in 1/3 of yogurt.Beat in remaining dry ingredients alternating with yogurt until all incorporated.
3. 3. spray 12 muffin cups wuth vegetable spray, spoon 1/2 portion of batter into each cup. with small spoon,make a well in center of each cup of dough. Spoon 1-11/2 teaspoons raspberry jam into each well. Fill with remaining batter. Bake until muffins are golden brown,25-30 minutes.
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