Recipe For Cooking Almond Muffins With Raspberry Centers

Toaster Oven Muffins :: Sweet Muffins

Almond Muffins with Raspberry Centers

Makes approximately: 14

2 C. flour
2/3 C. sugar
2 tea. baking powder
1/2 tea. salt
1 C. milk
1/2 C. butter or margarine, melted
1 egg, slightly beaten
1 tea. vanilla extract or flavoring
1/2 tea. almond extract or flavoring
5 Tbsp. raspberry preserves
42 whole blanched almonds, toasted
2 Tbsp. sugar

Heat oven to 400 degrees F. Grease 14 muffin C.

Lightly spoon flour into measuring C.; level off. In lrg. bowl, combine flour, sugar, baking powder, and salt; mix well. Add milk, butter, egg, vanilla extract or flavoring and almond extract or flavoring; stir just until dry ingredients are moistened. Fill prepared tins 1/2 full. Spoon 1 tea. preserves into center of batter. Top with remaining batter, filling tins 3/4 full. Top each muffin with 3 whole almonds; lightly press into batter. Sprinkle evenly with 2 Tbsp. sugar. Bake for 12 to 20 min. or until golden brown. Cool 5 min.; remove from pans.

To toast almonds, spread on cookie sheet; bake at 375 degrees F for 5 to 10 min. or until light golden brown, stirring occasionally.