Title: | Almond Muffins With Raspberry Centers | Category: | Muffins | | Almond Muffins with Raspberry CentersYield: 14 2 cups all-purpose flour 2/3 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1/2 cup butter or margarine, melted 1 egg, slightly beaten 1 teaspoon vanilla extract 1/2 teaspoon almond extract 5 tablespoons raspberry preserves 42 whole blanched almonds, toasted 2 tablespoons granulated sugar Heat oven to 400 degrees F. Grease 14 muffin cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, and salt; mix well. Add milk, butter, egg, vanilla extract and almond extract; stir just until dry ingredients are moistened. Fill prepared tins 1/2 full. Spoon 1 teaspoon 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 tablespoons sugar. Bake for 12 to 20 minutes or until golden brown. Cool 5 minutes; remove from pans. To toast almonds, spread on cookie sheet; bake at 375 degrees F for 5 to 10 minutes or until light golden brown, stirring occasionally.
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