Raspberry Almond Mini-Muffins

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Spray a mini-muffin pan with nonstick spray.

3. 3

   In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.

4. 4

   Stir in the melted butter, milk, egg and almond extract, and mix until well-combined.

5. 5

   Fill the prepared muffin cups about 2/3 full.

6. 6

   Stir the preserves to soften and top each muffin with about 1/2 tsp.

7. 7

   of preserves.

8. 8

   Press in slightly, then gently fold over some of the batter to cover the muffin (or you could fill them 1/2 full, top with the preserves, then top with a bit more batter).

9. 9

   Bake for 12-14 minutes, or until the muffins are light golden brown and a cake tester inserted carefully into the muffin comes out clean.

10. 10

    Remove from oven and cool in pan for 5 minutes.

11. 11

    Then carefully remove from the pan and serve warm or at room temperature, dusted with powdered sugar if desired.

No additional tips available.