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Almond Raspberry Muffins Recipe

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This recipe for Almond Raspberry Muffins, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Tuesday, April 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
1 c. sugar
3 t. baking powder
1/2 t. salt
1 c. half-and-half
1/2 c. oil
1 t. almond extract
2 eggs
1 c. fresh or frozen raspberries (without syrup, do not thaw)

Directions:
Directions:
Heat oven to 425 degrees. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well.
In small bowl, combine half-and-half, oil, almond extract and eggs; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Carefully fold in raspberries. Divide batter evenly into paper-lined muffing cups.
Bake at 425 degrees for 18-25 minutes or until golden brown. Cool 5 minutes; remove from pans.

Number Of Servings:
Number Of Servings:
12 muffins

 

 

 

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