RASPBERRY ALMOND MUFFINS

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • 1 cup sliced almonds
  • 2 cups all-purpose flour
  • 2/3 cup white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt 3/4 cup warm water
  • 2 teaspoons almond extract
  • 1/2 cup butter
  • 2 eggs, beaten
  • 1 1/2 cups frozen raspberries

Directions

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
  • In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
  • In a separate medium bowl, mix water, almond extract, butter, and eggs.
  • Blend into the flour mixture.
  • Fold raspberries into batter.
  • Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
  • Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean

Notes

"The brilliant combination of raspberries and almonds is certain to make these a new favorite."

Categories: Bread  Muffin 
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