Ingredients
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
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Heat oven to 400 . Grease 14 muffin c.. Lightly spoon flour into measuring c.; level off. In large bowl, combine flour, sugar, baking pwdr, and salt; mix well. Add in lowfat milk, butter, egg, vanilla and almond extract; stir just till dry ingredients are moistened. Fill prepared tins 1/2 full. Spoon 1 tsp. preserves into center of batter. Top with remaining batter, filling tins 3/4 full. Top each muffin with 3 whole almonds; lightly press into batter. Sprinkle proportionately with 2 Tbsp. sugar. Bake at 400 for 12 to 20 min or possibly till golden. Cold 5 min; remove from pans. Tip: To toast almonds, spread on cookie sheet; bake at 375 for 5 - 10 min or possibly till light golden, stirring occasionally.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Spring-loaded scoop — even muffins, cookies, meatballs every time
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Spring-loaded scoop — even muffins, cookies, meatballs every time