This recipe for raspberry almond muffins is a favorite from Yates House B&B in Rocheport, Missouri. Innkeeper Dixie Yates is pictured to the right in her kitchen. She has written a cookbook, "Yates House Favorites," and has appeared in numerous publications, such as Southern Living, Midwest Living, USA Today, and Sauce Magazine. The Diamond Collection property is a great base for Missouri River valley wine touring and antiquing.

Servings: 12
Prep time:1 hour
Ingredients:
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons butter
- 1 cup sugar
- 2 eggs
- 1 1/2 cups plain low-fat yogurt
- 3 tablespoons almond paste
- vegetable cooking spray
- 5 tablespoons raspberry jam
Steps:
1) Preheat oven to 375F degrees. Whisk flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
2) Cream butter, almond paste, and sugar with electric mixer on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in 1/2 dry ingredients. Beat in 1/3 of yogurt. Beat in remaining dry ingredients alternating with yogurt until all incorporated.
3) Spray 12 muffin cups with vegetable spray, spoon 1/2 portion of batter into each cup. With small spoon, make a well in center of each cup of dough. Spoon 1-11/2 teaspoons raspberry jam into each well. Fill with remaining batter. Bake until muffins are golden brown, 25-30 minutes.