Blackberry Filled Almond Muffins Recipe

• 2 c. all-purpose flour
• 2/3 c. sugar
• 2 tsp baking pwdr
• 1/2 tsp salt
• 1 c. lowfat milk
• 1/2 c. butter or possibly margarine melted
• 1 x egg slightly beaten
• 1 tsp vanilla
• 1/2 tsp almond extract
• 5 Tbsp. Blackberry preserves
• 42 whl blanched almonds toasted
• 2 Tbsp. sugar

1. Heat oven to 400 .
2. Grease 14 muffin c.. Lightly spoon flour into measuring c.; level off.
3. In large bowl, combine flour, sugar, baking pwdr, and salt; mix well.
4. Add in lowfat milk, butter, egg, vanilla and almond extract; stir just till dry ingredients are moistened.
5. Fill prepared tins 1/2 full.
6. Spoon 1 tsp.
7. preserves into center of batter.
8. Top with remaining batter, filling tins 3/4 full.
9. Top each muffin with 3 whole almonds; lightly press into batter.
10. Sprinkle proportionately with 2 Tbsp.
11. sugar.
12. Bake at 400 for 12 to 20 min or possibly till golden.
13. Cold 5 min; remove from pans.
14. Tip: To toast almonds, spread on cookie sheet; bake at 375 for 5 - 10 min or possibly till light golden, stirring occasionally.

flour, sugar, baking pwdr, salt, milk, butter, egg, vanilla, almond, blackberry preserves, sugar

Taken from cookeatshare.com/recipes/blackberry-filled-almond-muffins-86433 (may not work)