Monday, August 29, 2016

Raspberry Almond Mini-Muffins

My friend, Janet gave me a Pampered Chef cookbook last week.  I had to try this one and there are many more I want to try after 'reading' it.  These were very good.

Raspberry Almond Mini-Muffins

Pampered Chef Recipes

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 (1 stick) melted butter or margarine
2/3 cup milk
1 egg
3/4 teaspoon almond extract
1/4 cup raspberry preserves
Powdered sugar (optional)

1. Preheat oven to 400°F. Combine flour, sugar, baking powder, salt and cinnamon in mixing bowl. Stir melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.

2. Spray  Mini-Muffin Pan with nonstick cooking spray. Beth used mini muffin liners. Fill prepared muffin cups 1/3 full. Press approximately 1/2 teaspoon raspberry preserves into top of muffin batter. Gently fold batter over most of preserves. Beth filled the muffin tins with more batter over top of the jelly.

3. Bake 12-14 minutes or until light golden brown or toothpick inserted in center comes out clean. Let cool in pan 5 minutes. Carefully remove from pan; serve warm or at room temperature. Sprinkle with powdered sugar, if desired.

Yield: 24 muffins

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