Raspberry Almond Mini-muffins

These are delicious, elegant little morsels. It's an old recipe from the Pampered Chef. My favorite jam to use in these muffins is seedless black raspberry.

• Ready In: 29 mins
• Serves: 24

Ingredients

• 2  cups all-purpose flour
• 2⁄3 cup sugar
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 1⁄2 cup  melted butter or 1⁄2 cup margarine
• 2⁄3 cup milk
• 1  egg
• 3⁄4 teaspoon  almond extract
• 1⁄4 cup  raspberry preserves
•  powdered sugar, for dusting (optional)

Directions

1. Preheat oven to 400°F.
2. Spray a mini-muffin pan with nonstick spray.
3. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.
4. Stir in the melted butter, milk, egg and almond extract, and mix until well-combined.
5. Fill the prepared muffin cups about 2/3 full.
6. Stir the preserves to soften and top each muffin with about 1/2 tsp.
7. of preserves.
8. Press in slightly, then gently fold over some of the batter to cover the muffin (or you could fill them 1/2 full, top with the preserves, then top with a bit more batter).
9. Bake for 12-14 minutes, or until the muffins are light golden brown and a cake tester inserted carefully into the muffin comes out clean.
10. Remove from oven and cool in pan for 5 minutes.
11. Then carefully remove from the pan and serve warm or at room temperature, dusted with powdered sugar if desired.