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Raspberry-Almond Muffins

Raspberry-Almond Muffins
Raspberry-Almond Muffins is a vegetarian recipe with 12 servings. This morn meal has 223 calories, 4g of protein, and 6g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up brown sugar, vanillan extract, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Preheat oven to 37
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OvenOven
2
Place first 3 ingredients in a food processor, and process until well blended.
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Food ProcessorFood Processor
3
Add butter, and pulse 4 to 5 times or just until combined.
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ButterButter
4
Add the eggs, 1 at a time, pulsing 1 or 2 times after each addition.
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EggEgg
5
Add buttermilk, vanilla, and lemon juice; pulse until blended.
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Lemon JuiceLemon Juice
ButtermilkButtermilk
VanillaVanilla
6
Lightly spoon flour into dry measuring cups; level with a knife.
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All Purpose FlourAll Purpose Flour
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Measuring CupMeasuring Cup
KnifeKnife
7
Combine flour, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Make a well in center of mixture.
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Baking SodaBaking Soda
All Purpose FlourAll Purpose Flour
SaltSalt
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WhiskWhisk
BowlBowl
8
Add buttermilk mixture; stir just until moist. Gently fold in raspberries.
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RaspberriesRaspberries
ButtermilkButtermilk
9
Let batter stand 5 minutes. Spoon batter into 12 muffin cups coated with cooking spray.
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Cooking SprayCooking Spray
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Muffin LinersMuffin Liners
10
Sprinkle with turbinado sugar.
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Turbinado SugarTurbinado Sugar
11
Bake at 375 for 22 minutes or until muffins spring back when touched lightly in center.
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OvenOven
12
Remove muffins from pans immediately; place on a wire rack.
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Wire RackWire Rack
DifficultyHard
Ready In45 m.
Servings12
Health Score1
Vegetarian
DietsLacto Ovo Vegetarian
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