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.
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INGREDIENTS
Nutrition- 2cups all-purpose flour
- 2⁄3cup sugar
- 2teaspoons baking powder
- 1⁄4teaspoon salt
- 1⁄4teaspoon ground cinnamon
- 2⁄3cup milk
- 1
- 3⁄4teaspoon almond extract
- 1⁄4cup raspberry preserves
-
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DIRECTIONS
- Preheat oven to 400°F.
- Spray a mini-muffin pan with nonstick spray.
- In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.
- Stir in the melted butter, milk, egg and almond extract, and mix until well-combined.
- Fill the prepared muffin cups about 2/3 full.
- Stir the preserves to soften and top each muffin with about 1/2 tsp.
- of preserves.
- 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).
- 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.
- Remove from oven and cool in pan for 5 minutes.
- Then carefully remove from the pan and serve warm or at room temperature, dusted with powdered sugar if desired.
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