Raspberry Almond Mini-Muffins

Need breakfast on-the-go? How about dainty "finger food" for a brunch? Well, these muffins are perfect. They're also the right size for tiny little hands.

The recipe I used is actually a Pampered Chef recipe. I just added nutmeg and more cinnamon to add spice to the flavor. (Don't worry, the spices aren't overpowering.)

The Pampered Chef recipe can be found here. What follows is my version:

Raspberry Almond Mini-Muffins

2 C. all-purpose flour
2/3 C. sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground cinnamon

1/8 to 1/4 tsp. ground nutmeg
1/2 C. (1 stick) melted butter or margarine
2/3 C. milk
1 egg
3/4 tsp. almond extract
1/4 C. seedless raspberry preserves
Powdered sugar (optional), for dusting

1) Preheat oven to 400°F. Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in a bowl. Stir melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.

2) Spray a mini-muffin pan with nonstick cooking spray. Fill prepared muffin cups about three-quarters of the way up. (I used a small cookie scoop to help scoop the batter in the muffin pan.) Place about 1/2 tsp. of raspberry preserves in the center of each muffin cup. Gently the fold batter over most of preserves.

3) Bake 12-14 minutes or until light golden brown or a cake tester inserted in the center comes out clean. Let cool in pan 5 minutes.

4) Carefully remove from pan; serve warm or at room temperature. Sprinkle with powdered sugar, if desired.

Makes about 24 mini-muffins.