===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-09-94 (20:16)             Number: 493
From: Z PEGASUS #2 @1219000*1      Refer#: NONE
  To: ALL #1 @1219000*1             Recvd: NO  
Subj: Raspberry Almond Muffins       Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.01

      Title: Raspberry Almond Muffins
 Categories: Muffins, Breads
      Yield: 6 servings

     16    Regular muffins

  The raspberry preserves and almond paste tucked inside
  these delicate muffins make them a surprising treat.

  About 5 ounces almond paste 1/2 cup (1 stick) butter,
  at room temperature 3/4 cup granulated sugar 2 large
  eggs 1 teaspoon baking powder 1/2 teaspoon baking soda
  1 teaspoon almond extract 2 cups all-purpose flour 1
  cup plain yogurt or buttermilk About 1/4 cup raspberry
  preserves

  Heat oven to 350 F. Line muffin pans with foil baking
  cups. Cut almond paste into 16 pieces and pat each
  piece into a round disk about 1 1/2 inches across.

  In a large bowl, beat butter until creamy. Beat in
  sugar until pale and fluffy. Beat in eggs, one at a
  time, then mix in baking powder, baking soda, and
  almond extract.

  With a rubber spatula fold in 1 cup of the flour, then
  the yogurt, and lastly the remaining flour until well
  blended.

  Spoon about 2 tablespoons of batter into each cup and
  smooth surface with your fingers. Top with a level
  teaspoon of raspberry preserves, then with a piece of
  almond paste. Top each muffin with another 2
  tablespoons of batter.

  Bake 25 to 30 minutes, or until lightly browned. Turn
  out onto a rack and let stand at least 10 minutes.

  Source: Muffins By Elizabeth Alston

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  OLX 2.1 TD  I wouldn't have seen it if I hadn't believed it.

                          VQWK 6.20 [Rev H - 04/04/94]
