Raspberry Almond Muffins

This is an easy recipe that is pretty much fool proof. I manage a market cafe that serves homemade pastries in the morning, and this 'made-up' recipe was a total seller with our customers. Now they come in and ask for these over and over. I hope you'll enjoy these as much as our customers do.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 603 Calories

Ingredients

• 2 cups all-purpose flour
• ½ cup butter
• 1 cup sliced almonds
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 2 teaspoons baking powder
• 2 eggs, beaten
• ⅔ cup white sugar
• 2 teaspoons almond extract
• ¾ cup warm water
• 1 ½ cups frozen raspberries

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.

Step 3

Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.

Step 4

In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.

Step 5

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.

Step 6

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.