Raspberry Almond Muffins

Cooking Light.

• Ready In: 37 mins
• Serves: 12

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.