Raspberry Almond Mini Muffins
2 cups flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup butter, melted
2/3 cup milk
1 egg
3/4 teaspoon almond extract
1/2 cup raspberry jam
Combine flour, sugar, baking powder, salt and cinnamon.
Stir in melted butter, milk, egg and almond extract until combined.
Spray mini muffin pan and pour batter into cups, about 2/3 full. Could also make in regular muffin pan.
Press about 1/2 teaspoon raspberry jam into top of muffin batter.
Gently fold batter over most of the jam
Bake at 400 for 12-14 minutes or until golden brown.
Let cool 5 minutes in pan, then remove to a wire rack.
Serve warm or at room temperature.
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