RASPBERRY ALMOND MINI-MUFFINS
These are delicious, elegant little morsels. It's an old recipe from the Pampered Chef. My favorite jam to use in these muffins is seedless black raspberry.
Provided by Charmed
Categories Quick Breads
Time 29m
Yield 24 serving(s)
Number Of Ingredients 11
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.
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