Raspberry Almond Muffins

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 1/2 tablespoons almond paste
• 1/4 cup butter, softened
• 2 large eggs
• 1/2 cup fat-free buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups fresh raspberries
• cooking spray
• 2 tablespoons turbinado sugar or 2 tablespoons granulated sugar

1. Preheat oven to 375u0b0.
2. Place first 3 ingredients in a food processor, and process until well blended. Add butter, and pulse 4 to 5 times or just until combined.
3. Add the eggs, 1 at a time, pulsing 1 or 2 times after each addition. Add buttermilk, vanilla, and lemon juice; pulse until blended.
4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring with a whisk.
5. Make a well in center of mixture. Add buttermilk mixture; stir just until moist.
6. Gently fold in raspberries. Let batter stand 5 minutes. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with turbinado sugar. Bake at 375u0b0 for 22 minutes or until muffins spring back when touched lightly in center.
7. Remove muffins from pans immediately; place on a wire rack.

granulated sugar, brown sugar, almond paste, butter, eggs, buttermilk, vanilla, lemon juice, flour, baking powder, baking soda, salt, fresh raspberries, cooking spray, turbinado sugar

Taken from www.food.com/recipe/raspberry-almond-muffins-406641 (may not work)