Raspberry-Almond Muffins

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3.0 by 2 people

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  • Makes: 12 muffins
  • Prep: 15 mins
  • Bake: 20 mins 400°F

Raspberry-Almond Muffins

Reviews (0)

3.0 by 2 people

Rate This!

Directions

  1. Grease 12 muffin cups or line with paper liners; set aside. In a small skillet toast oats over medium heat until lightly browned. Set aside.
  2. Spread almonds on a foil-lined baking sheet. Toast in a 350 degree F oven about 5 minutes or until golden and fragrant. Increase oven temperature to 400 degrees F.
  3. In a large bowl combine flour, sugar, baking powder, and salt. In a small mixing bowl beat together egg, milk, oil, and almond extract. Stir in mashed potatoes. Add potato mixture to flour mixture, stirring just until moistened. Fold in raspberries and toasted oats.
  4. Spoon batter into prepared muffin cups. Top with almonds. Bake in the 400 degree F oven about 20 minutes or until golden. Remove from cups; serve warm. Makes 12 muffins.

From the Test Kitchen

Dietary exchanges:

1 starch, 1 fruit, 1-1/2 fat.

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Nutrition Facts (Raspberry-Almond Muffins)

  • Per serving:
  • 193 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 18 mg chol. ,
  • 189 mg sodium ,
  • 29 g carb. ,
  • 2 g fiber ,
  • 4 g pro.
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