2 cups all-purpose flour
2/3 cups granulated sugar
2 teaspoons baking powder
1/4 Teaspoon ground cinnamon
1 egg
2/3 cup milk
1/2 cup (8 tablespoon) butter or margarine,
melted and cooled
3/4 teaspoon almond extract
1/4 cup raspberry preserves powdered sugar
Preheat over to 400F. Lightly grease mini-muffin cups. In large bowl combine
flour, granulated sugar, baking powder, salt and cinnamon.
In medium bowl, combine egg, milk butter and almond extract. Stir egg mixture
into dry ingredients. Mix just until dry ingredients are moistened. (Batter will be
lightly lumpy) Spoon batter into prepared muffin cups, filling each cup two-thirds full.
Press about 1/2 teaspoon raspberry preserves into center of each muffin.
Gently fold batter over most of preserves, Bake 12-14 minutes or until light golden brown and wooden
pick inserted in center comes out clean. Cool in pan 5 minutes. Remove carefully:
serve warm or at room temperature. Dust with powdered sugar just before serving
Yields: 24 mini muffins
