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2 c. self-rising flour 1 c. sugar 2 medium eggs 6 Tbsp. butter 1 tsp. almond extract 1 c. milk 3/4 c. fresh raspberries Preheat oven to 400 degrees. Mix first three ingredients in a bowl and set aside. Beat sugar, eggs and butter together. Add milk and almond extract. Mix. Slowly add dry ingredients to wet ingredients. Mix well but do not overmix. Gently mix berries into batter and spoon into 18 muffin cups. Bake at 400 degrees for 15 to 20 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |