| 1⁄2 | c | sugar |
| 3⁄4 | c | butter |
| 2 | eggs | |
| 1 | tsp | baking powder |
| 1⁄2 | tsp | baking soda |
| 1 | tsp | almond extract |
| 2 | c | all-purpose flour |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1⁄2 | c | raspberry preserves |
| 6 | oz | almond paste |
These muffins feature the sweetness of an all-natural raspberry preserve with the light taste of toasted almonds. They make a delightful treat at any time of day!
| 1⁄2 | c | sugar |
| 3⁄4 | c | butter |
| 2 | eggs | |
| 1 | tsp | baking powder |
| 1⁄2 | tsp | baking soda |
| 1 | tsp | almond extract |
| 2 | c | all-purpose flour |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1⁄2 | c | raspberry preserves |
| 6 | oz | almond paste |
Preheat oven to 350°.
Using a hand blender, cream butter and sugar until light and fluffy.
Beat in eggs one at a time and then add baking powder, baking soda and almond extract.
Fold in flour, and yogurt, mix well.
Be sure to scrape the sides of the bowl while mixing.
Fill cups of a muffin pan halfway with batter, then top with raspberry preserves and a slice of almond paste.
Top with remaining batter, and bake for 25-30 minutes, or until golden brown.