Raspberry Almond Muffins Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees.
• Line muffin pan with foil baking cups.
• Cut almond paste into 16 pieces and pat into a round disc (about 1 1/2 inches across).
• In mixer cream butter and sugar until fluffy.
• Beat in eggs then add baking powder, soda and extract.
• Fold in 1 cup flour, buttermilk then remaining flour until well blended.
• Spoon about 2 tablespoons batter into each cup and smooth surface.
• Top with level teaspoonful of preserves, then the piece of almond paste.
• Top each muffin with another 2 tablespoons of batter.
• Bake 25 minutes or until lightly brown.

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.