Raspberry Filled Almond Muffins

• 2 c. flour
• 2/3 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 c. milk
• 1/2 c. butter or margarine, melted
• 1 egg, slightly beaten
• 1 tsp. vanilla
• 1/2 tsp. almond extract
• raspberry preserves
• almonds

1. Line 12 muffin cups with paper liners.
2. Mix the flour, sugar, baking powder and salt. Add the milk, butter or margarine, egg, vanilla and almond extract.
3. Mix until just moistened.
4. Half fill the muffin cups with batter. Spoon 1 teaspoon raspberry preserves into the center. Top with remaining batter.
5. Place blanched whole almonds on top of batter.
6. Press in lightly.
7. Sprinkle with sugar. Bake at 400u0b0 for 12 to 20 minutes until golden. Cool 5 minutes and remove from pan.

flour, sugar, baking powder, salt, milk, butter, egg, vanilla, almond extract, raspberry preserves, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=247041 (may not work)