Almond Glazed Mini-Muffins with Raspberry Filling

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Almond Glazed Mini-Muffins with Raspberry Filling

These tasty little muffins are easy to make and go great with a fresh cup of coffee. And because they are so tiny, they are a perfect little mid-day sweet treat.

For the muffins you will need:

  • 2 eggs
  • ¾ c. milk
  • ⅓ c coconut oil, melted
  • 2¼ c flour
  • ¾ c. sugar
  • 3 t. baking powder
  • 1 t. salt
  • raspberry preserves

For the glaze you will need:

  • ¾ c powdered sugar
  • 1 ½ T milk
  • ¼ t almond extract
  • ¼ t vanilla extract

Preheat oven to 400°.  Beat the eggs and milk, then stir in coconut oil. If coconut oil begins to harden, just set your mixing bowl in a larger bowl of hot water for a few minutes until coconut oil liquefies again. Add remaining ingredients and mix until flour is just moistened. Your batter should be slightly lumpy. I don’t even break out the blender for this; I just stir it for a few moments with a spatula.

A little lumpy, but all mixed in.

A little lumpy, but all mixed in.

Spoon batter into greased mini-muffin cups so that each cup is just under half-full.

 

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Spoon a tiny dollop of raspberry preserves into the center of each cup. I use a baby spoon for this, it is the perfect size.

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Cover raspberry dollop with batter, so that each cup is roughly three-quarters full.

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Bake 20-22 minutes, or until golden brown.

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Remove from muffin pan and let cool.

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While muffins are cooling, mix all glaze ingredients in a small bowl.

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Drizzle with glaze and enjoy!

2013-03-15 15.25.58Makes 24-30 mini-muffins.

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  • Cindijean

    They look yummy! Let me know what Mr B thinks. Oh wait, there’s sugar involved…he loves them, right?

  • He does! He especially loves them with coffee 🙂