2 1/2 cups        all purpose flour
1/2 cup             sugar
1 Tbsp              baking powder
1/2 tsp              salt
2/3 cup             slivered blanched almonds
1                        egg
1 1/4 cups         milk
1/3 cup              butter or margering, melted
1 Tbsp               lemon juice
1 1/2 cups         fresh or frozen unsweetened raspberries (300 gram package)

In large bowl, combine flour, sugar, baking powder, and salt. Stir in almonds.

In another bowl, combine egg, milk, butter and lemon juice.

Stir liquid ingredients into dry ingredients, mixing just until moistened. Do not overbeat. Fold in raspberries.

Spoon batter into 12 large greased muffin tins, filling to the top. Sprinkle with a few extra almonds.

Bake at 400°F 20 to 25 minutes or intil the top springs back when lightly touched. Serve warm. Makes 12 muffins.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE