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Raspberry Almond Muffins
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Description
These muffins are moist, light, and perfectly sweet. The fresh berries and whole wheat flour justify going back for seconds, or having them with coffee for breakfast.
Ingredients
- ½ pints Raspberries
- 1-½ cup Unbleached Flour
- ½ cubes Whole Wheat Flour
- 2 teaspoons Baking Soda
- ¼ teaspoons Salt
- ⅔ cups Sugar
- ½ sticks Butter, Melted
- 1 teaspoon Almond Extract
- 1 cup Milk
- 1 whole Egg, Lightly Beaten
Preparation
Preheat oven to 375°. Cut raspberries in half, and set aside. Combine butter, almond extract, milk, and egg; set aside. In a large bowl, combine flours, baking soda, salt, and sugar. Carefully fold in the raspberries. Make a well, and add liquids. Stir until just moist. Divide batter into 12 large muffin cups. Bake for 18 minutes.
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