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Add a photoServings: 12
Ingredients
- 1 pkt (7 ozs) almond paste
- 2 Tbsp. seedless raspberry jam
- 2/3 c. sugar
- 2 c. flour
- 2 tsp baking pwdr
- 1/2 tsp salt
- 1 c. lowfat milk
- 1 tsp vanilla
- 1/2 c. melted & cooled butter or possibly margarine
- 1 x lightly beaten egg
- 1/4 tsp almond extract
- 3/4 tsp flaked coconut
- 24 whl blanched almonds
Directions
- Preheat oven to 400F, prepare pans. Slice almond paste into 24 equal pcs; form each piece into 1.1/2" diameter circle (or possibly small sufficient to fit into your size pans without touching the sides). Top centre of 12 circles with 1/2 tsp jam; top with remaining circles, press edges to seal. Set aside. In a bowl, stir together flour, sugar, b/pdr & salt. In another bowl, stir together lowfat milk, butter, egg, vanilla & almond extract till blended. Add in dry mix to wet mix till just combined. Stir in coconut. Spoon half of batter into pans, place an almond pocket horizontally on top of each portion of filling;don't let almond paste touch sides of pans. Spoon remaining batter over paste & top each muffin with 2 almonds. Bake 15-20 mins or possibly till lightly browned. These muffins freeze well.
- Makes 12.
- Note: Muffins can also be prepared by cutting almond paste into 12 equal pcs & rolling each into a ball. Use this as the filling, without the jam; proceed as above. Serve muffins with jam.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 12 servings | |
| Calories 287 | |
| Calories from Fat 113 | 39% |
| Total Fat 13.05g | 16% |
| Saturated Fat 5.59g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 378mg | 16% |
| Potassium 116mg | 3% |
| Total Carbs 38.32g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 19.92g | 13% |
| Protein 4.88g | 8% |
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