Raspberry Almond Muffins
of the Town B&B, Flandreau, S.D.
2 cups flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
2/3 cup milk
1 stick very soft margarine
3/4 teaspoon almond extract
1/4 cup raspberry preserves
Powdered sugar for dusting
Preheat oven to 400
degrees. Lightly grease muffin tins. Combine flour, sugar, baking
powder, salt and cinnamon. In another bowl, combine egg, milk, butter
and almond extract and beat slightly.
Stir egg mixture into dry ingredients
and mix just until dry ingredients are moistened. The batter will
Fill the muffin tins about 1/3 full;
put half teaspoon of raspberry preserves on each, then more batter.
Muffin cup should be about two-thirds full. Bake 12 to 14 minutes
or until light brown. Cool for 5 minutes and remove carefully. Dust
with powdered sugar before serving.