Raspberry Almond Muffins Recipe
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Raspberry Almond Muffins

By: TIFFANY REED  
"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."

Rating: This weblink has been rated 34 times with an average star rating of 4.0 Read Reviews (26)

Rate/Review | 1,070 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 6 jumbo muffins
 

Ingredients

  • 1 cup sliced almonds
  • 2 cups all-purpose flour
  • 2/3 cup white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup warm water
  • 2 teaspoons almond extract
  • 1/2 cup butter
  • 2 eggs, beaten
  • 1 1/2 cups frozen raspberries

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  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.
  3. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
  4. In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
  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.
  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 608 | Total Fat: 29.5g | Cholesterol: 112mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2008 by GoodnightOpossum 
This is a great idea for a muffin, but as a former professional baker I think this recipe... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 16, 2006 by Karen 
These muffins are great! I used only 1tsp almond extract and be sure the raspberries are... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2003 by Chelsey Wolnowski 
I loved this recipie. Almonds are my favorite nut, and Raspberries are my favorite berry, so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2003 by PHOTOFAN1 
The flavor of these muffins is wonderful! I made them for myself for Mother's Day morning and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2003 by K MCDERMOTT 
We have raspberry bushes in our backyard so I'm always looking for ways to use these. I have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2004 by CUDDLEBUN 
Easy & excellent. I made 12 muffins in a regular sprayed tin and baked at 375. They... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2004 by SARAH FROM IOWA 
Not bad but they were pretty tart and an odd grayish color. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2003 by )-(UNTRESS 
This was quick and simple to make,and absolutely delicious. In short, everything a great... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2002 by lil' menehune 
I am always looking for new ideas for breakfast. This recipe sounded very simple and tasty. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2002 by TWOTIMEMOM 
Very hearty and tasty. To me,more of a breakfast substitute than a dessert. Will make again.... MORE

 
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