Raspberry Almond Muffins

March 1, 2010

Hayden thinks muffins are cake, which is fine by me!  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.

1 small carton raspberries
1 1/2 cups unbleached flour
1/2 cup whole wheat flour
2 tsp baking soda
1/4 tsp salt
2/3 cup sugar
1/2 stick butter, melted
1 tsp almond extract
1 cup milk
1 egg, lightly beaten

Preheat oven to 375°  Cut raspberries in half, and set aside.  Combine butter through egg, set aside.  In a large bowl, combine flour through sugar.  Carefully fold in raspberries.  Make a well, and add liquids.  Stir until just moist.  Divide batter into 12 large muffin cups.  Bake 18 minutes.

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