This recipe first came to me from my friend Karen, and it's been a family favorite for the last decade. Thanks Karen! You might as well take the leap and make a double batch, because they disappear FAST.
Enjoy!
INGREDIENTS:
2 Cups Flour
2/3 Cup Sugar
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/4 Teaspoon Cinnamon
1/2 Cup Butter, melted
2/3 Cup Milk
1 Egg
1.5 Teaspoons Almond Extract
1/2 Cup Raspberry Preserves
DIRECTIONS:
Preheat oven to 400 degrees.
Combine Flour, Sugar, Baking Powder, Salt, and Cinnamon together in medium bowl.
Melt Butter in microwave.
Stir together the dry ingredients, melted Butter, Milk, Egg, and Almond Extract. Mix well.
Spray mini-muffin tin with vegetable oil spray.
Fill muffin cups. Press 1 Teaspoon Raspberry Preserves into top of muffin batter. Gently fold the batter over most of the Preserves.
Bake 12-14 minutes until light golden brown.
Cool in pan 5 minutes before carefully removing.
Serve warm or at room temperature.
Makes 24 mini-muffins.
