Monday, March 21, 2011

Recipe of the Week

Raspberry Muffins
From the kitchen of: Jennifer Merkley- 5th Ward

4 3/4 c. flour
1 3/4 T. baking powder

1 1/2 t. salt
1 cup oil
2 cups sugar
3 eggs
1 3/4 c. milk
1 t. vanilla
1 t. almond extract
2 c. fresh or frozen raspberries, blueberries or any other berry. 

1/2 c. flour
1/2 c. brown sugar
1/2 c. butter (this can be reduces to 1/3 c.)
Cut butter into the flour and sugar, then add:
1/2 c. slivered or sliced almonds

Cream sugar, effs and oil. Add vanilla and almond extract; mix. Combine flour, baking powder and salt in a separate bowl and blend. Add dry ingredients to egg mixture alternately with milk. Fold in berries and pour into large or regular size, greased muffin tins. Sprinkle with topping mixture. Bake at 350 degrees for 30 minutes for large muffins, or 18 minutes for regular size muffins. Makes 18 large or 36 regular size muffins.