Ingredients
6
6 servings
- •1 cup sliced almonds
- •2 cups all-purpose flour
- •0.66666698455811 cup white sugar
- •2 teaspoons baking powder
- •0.25 teaspoon baking soda
- •1 teaspoon salt
- •0.75 cup warm water
- •2 teaspoons almond extract
- •0.5 cup butter
- •2 eggs, beaten
- •1.5 cups frozen raspberries
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
- Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
- In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
- In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
- Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.
Nutritional Facts
Per 6 servings
- Calories: 603
- Carbohydrate: 76g
- Fat: 30g
- Fiber: 7g
- Protein: 12g
- Sugar: 37g
Related Recipes
Raspberry Muffins
Nutty Raspberry Chocolate Muffins
Raspberry Almond Coffee Cake
Almond Flour Blueberry Muffins
Raspberry-Cinnamon Muffins
Almond Flour Blueberry Nut Muffins
Almond Flour Lemon Muffins
White Raspberry Muffins
Almond Coconut Muffins
Fresh Pear-Almond Muffins
Almond Flour Chocolate Chip Muffins
