Raspberry Almond Muffins

Name: Raspberry Almond Muffins
Ingredients: 1 cup sliced almonds; 2 cups all-purpose flour; 2/3 cup white sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 teaspoon salt; 3/4 cup warm water; 2 teaspoons almond extract; 1/2 cup butter; 2 eggs, beaten; 1 1/2 cups frozen raspberries

11 ingredients

6 steps

Ingredients

1 cup sliced almonds
2 cups all-purpose flour
2/3 cup white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup warm water
2 teaspoons almond extract
1/2 cup butter
2 eggs, beaten
1 1/2 cups frozen raspberries

Directions

1

Preheat oven to 375 degrees F (190 degrees C).
2

Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
3

Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
4

In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
5

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.
6

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.