Raspberry-Filled Muffins

By CangersFla

Ingredients

• 2 c. all -purpose flour
• 2/3 c. plus 2 T. sugar, divided
• 2 t baking powder
• 1/2 t salt
• 1 c. milk
• 1/2 c. butter, melted
• 1 egg, slightly beaten
• 1 t. vanilla extract
• 1/2 t. almond extract
• 1/4 c. raspberry preserves
• sliced almonds

Preparation

Step 1

Line muffin pan with paper muffin cups
Combine flour, 2/3 c sugar, baking powder, salt in large bowl
Add milk, butter, egg, extracts
Stir just until dry ingredients are moistened
Fill cups 1/2 full
spoon one teaspoon preserves into center of each cup
Top with remaining batter
sprinkle tops with almonds and 2 tablespoons sugar
Bake at 400 for 12-17 minutes
Cool 5 minutes
Remove from pan
Makes one dozen