Raspberry Almond Muffins

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.

Step: 1

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

Step: 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.

Step: 3

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

Step: 4

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

Step: 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.

Step: 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.

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.