Raspberry-Almond Muffins

Ingredients

• 2.5 tablespoons almond paste 
• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup brown sugar packed
• 0.3 cup butter softened
• 2 large eggs 
• 0.5 cup nonfat buttermilk fat-free
• 2 cups flour all-purpose
• 0.5 cup granulated sugar 
• 2 tablespoons granulated sugar 
• 1 teaspoon juice of lemon fresh
• 1.5 cups raspberries fresh
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 37
2. Place first 3 ingredients in a food processor, and process until well blended.
3. Add butter, and pulse 4 to 5 times or just until combined.
4. Add the eggs, 1 at a time, pulsing 1 or 2 times after each addition.
5. Add buttermilk, vanilla, and lemon juice; pulse until blended.
6. Lightly spoon flour into dry measuring cups; level with a knife.
7. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Make a well in center of mixture.
8. Add buttermilk mixture; stir just until moist. Gently fold in raspberries.
9. Let batter stand 5 minutes. Spoon batter into 12 muffin cups coated with cooking spray.
10. Sprinkle with turbinado sugar.
11. Bake at 375 for 22 minutes or until muffins spring back when touched lightly in center.
12. Remove muffins from pans immediately; place on a wire rack.