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 melted butter or 1/2 cup margarine
2/3 cup milk
1 eggs
3/4 teaspoon almond extract
1/4 cup raspberry preserves
powdered sugar, for dusting (optional)
Directions:
Preheat oven to 400 F.
Spray a mini-muffin pan with nonstick spray.
In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.
Stir in the melted butter, milk, egg and almond extract, and mix until well-combined.
Fill the prepared muffin cups about 2/3 full.
Stir the preserves to soften and top each muffin with about 1/2 tsp.
of preserves.
Press in slightly, then gently fold over some of the batter to cover the muffin (or you could fill them 1/2 full, top with the preserves, then top with a bit more batter).
Bake for 12-14 minutes, or until the muffins are light golden brown and a cake tester inserted carefully into the muffin comes out clean.
Remove from oven and cool in pan for 5 minutes.
Then carefully remove from the pan and serve warm or at room temperature, dusted with powdered sugar if desired.
Servings: 24
Time preparation: 15 min.
Time total: 29 min.