RASPBERRY ALMOND MINI-MUFFINS

Steps:

• Preheat oven to 400°F.
• Spray a mini-muffin pan with nonstick spray.
• In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.
• Stir in the melted butter, milk, egg and almond extract, and mix until well-combined.
• Fill the prepared muffin cups about 2/3 full.
• Stir the preserves to soften and top each muffin with about 1/2 tsp.
• of preserves.
• Press in slightly, then gently fold over some of the batter to cover the muffin (or you could fill them 1/2 full, top with the preserves, then top with a bit more batter).
• Bake for 12-14 minutes, or until the muffins are light golden brown and a cake tester inserted carefully into the muffin comes out clean.
• Remove from oven and cool in pan for 5 minutes.
• Then carefully remove from the pan and serve warm or at room temperature, dusted with powdered sugar if desired.