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Ingredients
- 2 c. all-purpose flour
- 2/3 c. sugar
- 2 tsp baking pwdr
- 1/2 tsp salt
- 1 c. lowfat milk
- 1/2 c. butter or possibly margarine melted
- 1 x egg slightly beaten
- 1 tsp vanilla
- 1/2 tsp almond extract
- 5 Tbsp. raspberry preserves
- 42 whl blanched almonds toasted
- 2 Tbsp. sugar
Directions
- Heat oven to 400 . Grease 14 muffin c.. Lightly spoon flour into measuring c.; level off. In large bowl, combine flour, sugar, baking pwdr, and salt; mix well. Add in lowfat milk, butter, egg, vanilla and almond extract; stir just till dry ingredients are moistened. Fill prepared tins 1/2 full. Spoon 1 tsp. preserves into center of batter. Top with remaining batter, filling tins 3/4 full. Top each muffin with 3 whole almonds; lightly press into batter. Sprinkle proportionately with 2 Tbsp. sugar. Bake at 400 for 12 to 20 min or possibly till golden. Cold 5 min; remove from pans.
- Tip: To toast almonds, spread on cookie sheet; bake at 375 for 5 - 10 min or possibly till light golden, stirring occasionally.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 12 servings | |
| Calories 233 | |
| Calories from Fat 74 | 32% |
| Total Fat 8.44g | 11% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 378mg | 16% |
| Potassium 67mg | 2% |
| Total Carbs 35.96g | 10% |
| Dietary Fiber 0.7g | 2% |
| Sugars 18.45g | 12% |
| Protein 3.41g | 5% |
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