Raspberry Streusel Muffins with Almond Paste Surprise
Two of nature’s treasures, raspberries and almonds, combine in this special muffin-- each has a
nugget of almond paste tucked in before baking!
Topping:
1/2 c. rolled oats
2 tbsp. maple syrup
2 tbsp. flour
1/2 tsp. cinnamon
Pulse ingredients in food processor until coarsely blended.
Muffins:
2 1/3 c. unbleached or whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. salt
1 egg
1 1/2 c. milk
1/4 c. canola oil
1/4 c. honey
1 c. raspberries, fresh or frozen (if frozen, do not thaw)
1 recipe Almond Paste, from Chapter Two, Air
2 tsp. oil, or spray oil for muffin pans
Preheat oven to 400. Oil muffin pans. Combine dry ingredients in bowl. Add egg, milk, oil and honey,
stirring with as few strokes as possible. Fold in berries. Spoon into muffin pans. Push 1 tsp. almond
paste into center of each muffin. Sprinkle with topping. Bake about 20 to 25 minutes. Allow to cool
slightly before serving.