Recipe 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."
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1 1/2 cups
This is a great idea for a muffin, but as a former professional baker I think this recipe needs a little tweaking! First, I added an egg and substituted the water for buttermilk. Some previous users commented that the muffins appeared grayish-- the milk should solve this problem. I also added some cinnamon and vanilla extract to help the flavor-- not too much, you don't want to overpower the almond! I used about 1 tsp cinnamon and 1/2 tsp vanilla. Hope that helps everyone, they turned out great for me!!
Not bad but they were pretty tart and an odd grayish color.
These muffins are great! I used only 1tsp almond extract and be sure the raspberries are still frozen when you put them in the mix. This will avoid the "gray" color. Also just lightly fold the berries in.
I loved this recipie. Almonds are my favorite nut, and Raspberries are my favorite berry, so this is the perfect combination for me. Toasting the almonds really brought out the flavor. I added a bit more almond extract then called for, and they turned ot great. Thank you for sharing this recipie with us! I'll deffinetly be making it again and again. :)
The flavor of these muffins is wonderful! I made them for myself for Mother's Day morning and the whole family loved the treat. I'm back to get the recipe out again, I've thought of them often and keep craving them. Really moist and good! Thanks!
Easy & excellent. I made 12 muffins in a regular sprayed tin and baked at 375. They disappeared within hours after baking. My friend used a combination of raspberries and blueberries, with the same yummy results. The inside color is a little grey, but it does not detract from the taste. I am being prodded to make them again.
We have raspberry bushes in our backyard so I'm always looking for ways to use these. I have four children, they loved the muffins. I omitted the almonds (for the kids). It was really delicious. The almond flavoring was enough to make me feel like I was eating something adult. This recipe was also very fast and easy.
Wonderful! All I did was change the water to buttermilk, doubled the recipe (it made 28 - filled muffin cups all the way), and used half raspberries/half blueberries (frozen - took them straight from the freezer, tossed them in flour to prevent too much leakage). Toasted the almonds...yum. They are just a lovely memory now; they went so fast! Hubby asked for these to be put into the permanent breakfast rotation.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Almond Muffins
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 603
** Calories from Fat: 266
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