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.