Raspberry-Almond Mini Muffins

By Nanadi-2

Ingredients

• 2 c. flour
• 2/3 c. sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. cinnamon
• 1 egg
• 2/3 c. milk
• 1/2 c. margarine, melted and cooled
• 3/4 tsp. almond extract
• 1/4 c. raspberry preserves
• Powdered sugar

Preparation

Step 1

Preheat oven to 400 degrees. Lightly grease mini-muffin cups.
In large bowl, combine flour, sugar, baking powder, salt and cinnamon.
In medium bowl, combine egg, milk, butter and almond extract. Stir egg mixture into dry ingredients. Mix just until dry ingredients are moistened. (Batter will be lumpy.)
Spoon batter into prepared muffin cups, filling each cup 2/3 full. Press about 1/2 tsp. raspberry preserves into center of each muffin. Gently fold batter over most of preserves.
Bake 12 - 14 minutes or until light golden brown and wooden pick comes out clean.
Cool in pan 5 minutes. Remove carefully; serve warm or at room temperature. Dust with powdered sugar just before serving.