Raspberry Almond Mini-muffins |
|
 |
Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 24 |
|
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. 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.
|
|