Festive Cranberry Mini Muffins

By pattiaroberts

Ingredients

• 1 package Pillsbury Cranberry Quick Bread Mix
• 1/2 cup almonds, finely chopped
• 1 cup milk
• 1/3 cup oil
• 1 teaspoon almond extract
• 1 egg
• Topping-
• 1/2 cup flaked coconut
• 1/4 cup sliced almonds
• 2 tablespoons raspberry jam
• Glaze-
• 1/2 cup powdered sugar
• 2 to 3 teaspoons water

Preparation

Step 1

Preheat oven to 375 degrees. Grease bottoms of 3 mini muffin pans. In large bowl, combine all muffin ingredients. Stir 50 to 75 strokes by hand until mix is moistened. Spoon batter into cups, about 3/4 full. Top fist 12 muffins evenly with coconut. Top second 12 evenly with sliced almonds, and spoon raspberry jam evenly onto remaining 12 muffins.
Bake muffins at 375 degrees for 15 to 20 minutes or until light golden brown. Cool 2 minutes; remove from pan. Cool muffins completely.
In small bowl, combine 1/2 cup powdered sugar with water until desired drizzling consistency. Drain over muffins with jam. If desired, sprinkle almond-topped muffins with powdered sugar.