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Almond Raspberry Muffins
These use Mandorlat, Almond Milk, in place of regular milk for lower cholesterol and higher levels of the healthy compounds found in nuts. They have a light almond flavor to complement the tart raspberries.

For Muffins:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup sugar
1 large egg
1/2 cup plus 2 T
Almond Milk
1/2 cup melted butter or margarine
1 cup frozen raspberries

Preheat the oven to 375. Combine flour, baking powder and sugar in a mixing bowl. In a separate bowl, whisk egg, almond milk and butter together. Add to flour mixture all at once and mix just until combined. Stir in raspberries. Fill muffin cups two thirds of the way full. I recommend using paper liners!

Top with the following, mixed until crumbly:
1/4 cup flour
2 Tablespoons soft butter or margarine
1/4 cup chopped toasted almonds
1/4 cup packed light brown sugar

Bake for 20-25 minutes. Let cool before serving. Cream cheese is wonderful spread on these!

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