Almond Muffins

Ingredients

• 1 Heaping Cup Raspberries or Blueberries
• Spoon the batter
• Slivered Almonds
• Powdered Sugar
• 2 Cups All-purpose Flour
• 1/2 Cup Sugar
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Baking Soda
• 1 (7 Ounce) Almond Paste
• 1 Tablespoon Grated Lemon Zest
• 1 Teaspoon Fiori di Sicilia (Or 1/2 Teaspoon Lemon & 1/2 Teaspoon Vanilla Extracts)
• 1/2 Stick or 4 Tablespoons Unsalted Butter, Melted
• 1 Cup Greek Yogurt (I Used Fat Free Fage Brand)
• 1 Large Egg

Instructions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Lightly grease 12 medium or 9 count large...: Lightly grease 12 medium or 9 count large muffin tin or line with muffin papers.

3. 3

   Sift together the flour, sugar, baking powder, salt,...: Sift together the flour, sugar, baking powder, salt, and baking soda in one bowl.

4. 4

   Use a box grater to grate the almond...: Use a box grater to grate the almond paste into the flour mixture, then use your finger tips to work it through.

5. 5

   In a separate bowl, beat together the butter,...: In a separate bowl, beat together the butter, yogurt, zest, extract, and egg until well blended.

6. 6

   Add the dry ingredients and mix together just...: Add the dry ingredients and mix together just until mixed. (If adding berries, add at this time)

7. 7

   Spoon the batter into the prepared tin and...: Spoon the batter into the prepared tin and sprinkle the top with the slivered almonds.

8. 8

   Bake for 18 to 20 minutes until light...: Bake for 18 to 20 minutes until light golden brown and set.

9. 9

   Cool to room temperature, then lightly dust with...: Cool to room temperature, then lightly dust with powdered sugar before serving.