Raspberry and Blueberry Almond Mini-Muffins

March 6, 2009

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We love making muffins at my house, and this recipe is completely simple. With only 109 calories and 3.5 grams of fat per serving, you won’t feel guilty eating these muffins. The combination of rapspberry and almond go so well together, but for those of you who prefer blueberries, feel free to substitute blueberry preserves. 


Raspberry Almond Mini-Muffins

Prep: 20 minutes

Cook: 15 minutes

Yield: 24 muffins

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

1.  Preheat oven to 375°F. Combine flour, sugar, baking powder, salt and cinnamon in Classic Batter Bowl. Stir melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.

2.  Spray Deluxe Mini-Muffin Pan with nonstick cooking spray. Fill prepared muffin cups using Medium Scoop (1 scoop per muffin cup). Press approximately 1/2 teaspoon raspberry preserves into top of muffin batter. Gently fold batter over most of preserves.

3.  Bake 13 to 15 minutes or until light golden brown or Cake Tester 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 using Flour/Sugar Shaker, if desired.

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