This modified recipe turned out really yummy! I didn't like the idea of adding water, so I happened to have almond milk on hand and used that instead. I probably used a little more toasted slivered almond in the muffin, then sprinkled untoasted on the top which then lightly browned to perfection. I halved the recipe, but used a full egg and a half cup of sugar. I broke up the fresh raspberries I was using into pieces, which worked beautifully to spread out the color and flavor. I baked them in a "muffin-top" pan for about 12 minutes. Afterwards, just to go over the top, I make a cream cheese frosting (like a Cinnamon roll icing) to spread over the top. Possibly the tastiest muffin I ever made! :)
Was this review helpful?
0 users found this review helpful
This modified recipe turned out really yummy! I didn't like the idea of adding water, so I...