Raspberry Almond Muffins
Description
The brilliant combination of raspberries and almonds is certain to make these a new favorite.
Ingredients
•
1 cup sliced almonds
•
2 cups all-purpose flour
•
2/3 cup white sugar
•
2 teaspoons baking powder
•
1/4 teaspoon baking soda
•
1 teaspoon salt
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3/4 cup warm water
•
2 teaspoons almond extract
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1/2 cup butter
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2 eggs, beaten
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1 1/2 cups frozen raspberries
Directions
1
Preheat oven to 375 degrees F (190 degrees C).
2
Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
3
Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
4
In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
5
In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
6
Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.