Tuesday, January 31, 2012

Raspberry Almond Muffins

This is my favorite breakfast right here. You can be so creative with this recipe. Change up the filling and toppings. Apple with a brown sugar crumble, Apricot Jam with Chopped walnuts...whatever! Options are endless with this one. The secret to a great muffin is to not over-mix the batter. Just stir until the flour is mixed in.

Filled Muffins

2 C. Flour
2/3 C. Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1 C. Milk
1 Egg Slightly beaten
1/2 C. Melted butter
1 tsp. Vanilla
1/2 tsp. Almond extract (If you want)

Mix all dry ingred. together. Mix in Wet ingred. Stir until moist. Cover bottom of lined muffin tin with batter, than add spoonful of filling (jam, cream, etc...) cover filling with more batter. Top with nuts, crumble, sugar, or whatever and bake at 400 until toothpick comes out clean (about 15 min.)
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