This Black Raspberry Muffin Recipe is simple to make and scrumptious in flavour.
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If you are lucky to have Black Raspberries on hand, this is a great recipe to make.
Of course, you can also use this recipe with red raspberries, or any other variety of raspberries.
Note - If you are using frozen raspberries, thaw them first in a strainer over a bowl, and discard the excess liquid.
1 1/2 cup all-purpose flour
1 tbsp. baking powder
1/8 tsp. salt
1/2 cup granulated sugar
3/4 cup sliced almonds, divided
1 cup buttermilk, or 1 cup milk including1 tbsp. vinegar or lemon juice
6 tbsp. vegetable oil
1/2 tsp. almond extract
1 1/2 cups fresh or *frozen black raspberries
3 tbsp. raw sugar, optional
In a large bowl combine the flour, baking powder, salt and the sugar.
Crush 1/2 cup of the sliced almonds, and add to the flour mixture.
Gently stir in the black raspberries.
In another bowl, lightly beat the eggs, add the buttermilk, oil, and the almond extract.
Make a well in the center of the dry ingredients, and pour in the egg mixture, just until combined. Do not over mix.
Spoon the batter into greased muffin cups, or paper-lined muffin cups.
Sprinkle the slice almonds and raw sugar over the tops (optional).
Bake at 400° F for about 18 - 20 minutes, or until golden brown and firm to the touch.
Makes about 12 muffins.
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