Made By Melissa

I was looking for some recipes to use my new Pampered Chef mini-muffin tin and Joelen sent me this one. These cute little muffins are very good and the perfect size for snacking. I brought these along with the cinnamon-apple mini-muffins to work for a treat over the weekend. These weren’t the prettiest muffins when they came out of the oven, so I added the almond glaze.

Raspberry Almond Mini-Muffins

• 2 cups all-purpose flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup (1 stick) melted butter or margarine
• 2/3 cup milk
• 1 egg
• 3/4 teaspoon almond extract
• 1/4 cup raspberry preserves

Almond Glaze

• 1/2 teaspoon almond extract
• 1 1/2 to teaspoons milk
• 1/2 cup confectioners’ sugar

Preheat oven to 400°F. Combine flour, sugar, baking powder, salt and cinnamon in Classic Batter Bowl. Stir melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.
Spray Deluxe Mini-Muffin Pan with nonstick cooking spray. Fill prepared muffin cups using Medium Scoop (1 scoop per muffin cup). Press approximately 1/2 teaspoon raspberry preserves into top of muffin batter. Gently fold batter over most of preserves.
Bake 12-14 minutes or until light golden brown or Cake Tester inserted in center comes out clean. Let cool in pan 5 minutes. Carefully remove from pan, cool on a wire rack. Once cool, combine ingredients for the glaze and drizzle over the top.