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.
Original recipe makes 6 jumbo muffins
Ingredients
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
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PREP
20 mins
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COOK
25 mins
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READY IN
45 mins
Directions
- 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.
Nutrition
Calories: 603 kcal
Carbohydrates: 75.5 g
Cholesterol: 111 mg
Fat: 29.5 g
Fiber: 6.7 g
Protein: 12 g
Sodium: 694 mg