Raspberry-Almond Mini Muffins

Posted on August 21, 2012. Filed under: Food, Uncategorized | Tags: , |

Raspberry-Almond Mini Muffins

2 cups (260 g) all-purpose flour

2/3 cup (134 g) granulated sugar

2 teaspoons baking powder

2 tablespoons chopped almonds

¼ teaspoon salt

¼ teaspoon ground cinnamon

1 egg

2/3 cup (185 g) of milk

½ cup (8 tablespoons/113 g) butter, melted and cooled

¾ teaspoon almond extract

¼ cup (85 g)raspberry preserves

Powdered sugar or almond slivers to decorate

Preheat the oven to 400ºF (200ºC). Lightly grease 24 mini-muffin cups (or 12 large muffin cups).  In a bowl combine flour, sugar, baking powder, almonds, salt and cinnamon.  In another bowl combine egg, milk, butter and almond extract.  Stir egg mixture into dry ingredients.  Mix just until dry ingredients are moistened.  Spoon batter into muffin cups, filling each cup two-thirds full.  Then, press about ½ teaspoon raspberry preserves into center of each muffin.  Using a spoon, gently fold batter over the preserves.  Bake 12-14 minutes or until light golden brown.  Cool in pan 5 minutes.  Dust with powdered sugar and almond slivers before serving. 

Perfect with a cup of tea!

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