Raspberry Almond Muffins

I have certainly been on a big baking kick lately. I think it has been partially brought on by the responsibility of making snacks for CSA every week this summer. So today I decided that some breakfast muffins sounded great. Usually Tyler gets a hankering for blueberry muffins and I generally make them from a mix. Fresh blueberries don’t come here, frozen ones (if I can find them) are way overpriced so I cheat. But today I decided to make some from scratch using a recipe in my trusty cookbook. I am not a fan of plain muffins, so I course picked a jazzed up version. I actually was thinking of making apricot almond muffins but part way through I realized I had eaten most of the dried apricots I had (oops!) and then remembered I had some delicious raspberry jam I should use up – so really it worked out great.

What You Need:

3 cups flour
1 cup sugar
1 Tbs baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cup low-fat plain yogurt
2 eggs
1/2 tsp. almond extract
8 Tbs. butter melted and cooled
1/4 cup raspberry jam or preserves 

Preheat oven to 375 and line or spay your muffin tin. Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In another  bowl whisk together eggs and yogurt and extract in a large bowl.

Mixing the yogurt mixture into dry ingredients.

Gently fold in the yogurt mixture into the dry ingredients until just blended. Fold in the melted butter. The batter is very dough-like rather than soft and runny.

The batter - it comes out really doughy.

The batter - it comes out really doughy.

Into each muffin cup spoon about 2 Tbs. of batter. Add 1 tsp. of raspberry jam to the center of each muffin. Top muffins with remaining batter evenly and bake for about 20-25 mins or until golden brown and tester comes out clean.

Filling the muffin tinsReady for the oven

For added pizzaz, I usually add a light sprinkling of sugar to the top of each muffin right before baking. It is something I learned to do as a kid when my Grandma taught me how to make muffins from scratch. I don’t know if she necessarily taught me to do it that way or if my 9 year-old self just thought homemade muffins just were not sweet enough. Now I do it for the little crunch it gives on top.

Out of the oven goodness

Out of the oven goodness - nice and golden