Raspberry Almond Muffins

Ingredients

• Servings: 6
• 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
• 3/4 cup warm water
• 2 teaspoons almond extract
• 1/2 cup butter
• 2 eggs, beaten
• 1 1/2 cups frozen raspberries

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
• reduce oven temperature to 350 degrees f (175 degrees c). lightly grease a 6 cup jumbo muffin pan.
• in a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
• 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.
• 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.