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Add a photoServings: 12
Ingredients
- 4 c. Flour
- 1 1/3 c. Sugar
- 4 tsp Baking Pwdr
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 2 x Large eggs
- 1 1/3 c. Lowfat milk
- 1 c. Butter or possibly Margarine -- softened
- 1 1/2 tsp Almond Extract
- 1/2 c. Raspberry Jam Powdered sugar
Directions
- Preheat oven to 400 degrees F. Line or possibly lightly grease mini-muffin c.. In a large sized bowl, combine flour, sugar, baking pwdr, salt and cinnamon. In a medium sized bowl, combine egg, lowfat milk, butter, and almond extract. Stir egg mix into dry ingredients and mix till dry ingredients are just moistened. Spoon batter into prepared muffin c., filling each c. two-thirds full. Press about 1/2 tsp. raspberry preserves into center of each c. of batter. Gently fold batter over most of the preserves. Bake 12-15 min or possibly till light golden. Cold in pan 5 min. Remove carefully. Dust with powdered sugar just before serving.
- Note: Recipe may be baked in regular size muffin tins as well- fill 2/3 full just as for mini-muffin tins. Muffins also freeze well for later use- don't dust with powdered sugar when freezing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 12 servings | |
| Calories 435 | |
| Calories from Fat 148 | 34% |
| Total Fat 16.84g | 21% |
| Saturated Fat 10.21g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 654mg | 27% |
| Potassium 113mg | 3% |
| Total Carbs 64.78g | 17% |
| Dietary Fiber 1.3g | 4% |
| Sugars 30.33g | 20% |
| Protein 6.47g | 10% |
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