Recipes for the Soul---Raspberry Almond Muffins

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Raspberry Almond Muffins

Servings: 6Ingredients:1 cup sliced almonds2 cups all-purpose flour2/3 cup white sugar2 teaspoons baking powder1/4 teaspoon baking soda1 teaspoon salt3/4 cup warm water2 teaspoons almond extract1/2 cup butter2 eggs, beaten1 1/2 cups frozen raspberriesDirections: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.

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