Raspberry Almond Muffins

These are a little more effort but they are worth it. They taste almost like sufganiyot.

Yield: 12 to 14 muffins

1-3/4 cups flour
½ cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ cup (1 stick) margarine
1 egg
¾ cup tofutti sour cream
1 teaspoon almond extract

1/3 cup flour
2 tablespoons guar
2 tablespoons margarine
1/3 cup sliced almonds

1 (8-ounce) package tofutti cream cheese
1 egg
¼ cup sugar
½ teaspoon vanilla
¾ cup raspberry jam or preserves, slightly warmed

Preheat oven to 350 degrees. Grease 14 standard muffin cups or line with paper liners.

For Batter: In a large bowl, stir together flour, sugar, baking powder and baking soda. Using a fork, cut in margarine until mixture resembles coarse crumbs. In a separate bowl, whisk together the egg, sour cream and almond extract. Stir into dry ingredients until just moistened.

For Topping: In a small bowl, stir together flour and sugar. Using a fork, cut in margarine until mixture resembles coarse crumbs. Stir in almonds and set aside.

For Filling: Beat together tofutti cream cheese, egg, sugar and vanilla until smooth.

Fill prepared muffin cups halfway with batter. Top with filling and then jam. Cover with remaining batter and sprinkle with topping.

Fill empty muffin cups with water to prevent burning. Bake for 30 to 35 minutes. Cool 5 minutes before removing to wire rack.

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