This is an easy recipe that is pretty much fool proof. I manage a market cafe that serves homemade pastries in the morning, and this ‘made-up’ recipe was a total seller with our customers. Now they come in and ask for these over and over. I hope you’ll enjoy these as much as our customers do.
Preheat oven to 375 degrees F (190 degrees C).
Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
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.
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.
Per Serving: 603 calories; protein 12g; carbohydrates 75.5g; fat 29.5g; cholesterol 102.7mg; sodium 693.9mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.