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Raspberry Almond Mini Muffins


  • 2 cups flour
  • 2/3 cup sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1 egg
  • 2/3 cup milk
  • 1/2 cup butter or margarine, melted and cooled
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  • 3/4 tsp. almond extract
  • 1/4 cup raspberry preserves
  • powdered sugar


Preheat oven to 400 degrees F. Lightly grease mini-muffin cups.

In large bowl, combine flour, sugar, baking powder, salt and cinnamon. In medium bowl, combine egg, milk, butter and almonds extract. Stir egg mixture into dry ingredients. Mix just until dry ingredients are moistened. (Batter will be lumpy.)

Spoon batter into prepared muffin cups, filling each 2/3 full. Press about 1/2 tsp. raspberry preserves into center of each muffin. Gently fold batter over most of preserves.

Bake 12-14 minutes or until light golden brown and wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove carefully; serve warm or at room temperature. Dust with powdered sugar just before serving.

By Robin from Washington, IA

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