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Ingredients
  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 10 tablespoons unsalted butter, softened
  • 1 cup granulated sugar, less 1 tablespoon
  • 1 ounce (28 grams) almond paste (3 tablespoons)
  • 2 large eggs
  • 1 ½ cups plain low-fat yogurt
  • 12 teaspoons raspberry jam (or more to taste)
  • Vegetable cooking spray or additional unsalted butter for muffin tins
  • View Nutritional Information i
  • note: BEFORE YOU BEGIN
  • Remember, if you're short on time, you can melt the butter, mix it with the eggs, and stir it into the dry ingredients. When thoroughly mixed, beat in the yogurt and proceed with the recipe. To cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of one-half cup granulated sugar and two teaspoons cinnamon.
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