Courtesy Pampered Chef
INGREDIENTS
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) melted butter or margarine
2/3 cup milk
1 egg
3/4 teaspoon almond extract
1/4 cup raspberry preserves
Powdered sugar (optional)
DIRECTIONS
Preheat oven to 400°F. Combine flour, sugar, baking powder, salt and cinnamon in a large bowl. Stir melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.
Spray a mini muffin pan with nonstick cooking spray. Fill prepared muffin cups using. Press approximately 1/2 teaspoon raspberry preserves into top of muffin batter. Gently fold batter over most of preserves.
Bake 12-14 minutes or until light golden brown or toothpic inserted in center comes out clean. Let cool in pan 5 minutes. Carefully remove from pan; serve warm or at room temperature. Sprinkle with powdered sugar, if desired.
1 comment:
This site is so ridiculously cute!!! I love it! I am currently downloading my very first digital scrapbooking package. We'll see if I am capable of figuring it out. Oh yeah, and I bought my very first cricut cartridge yesterday! (zoobaloo) Gotta get moving on the real scrapbooking as well or Porter's book will NEVER be caught up. Can you do both digital and real and mix them up? Is that lame? Anywho, I'll be checking here for yummy recipes!!! You are so cute!
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