Description
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.
Ingredients
- 1 cup sliced almonds
- 2 cups all-purpose flour
- ⅔ cup white sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup warm water
- 2 teaspoons almond extract
- ½ cup butter
- 2 eggs, beaten
- 1 ½ cups frozen raspberries
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6