Instructions: Preheat oven to 400 degrees F. Line or lightly grease mini-muffin cups. In a large sized bowl, combine flour, sugar, baking powder, salt and cinnamon. In a medium sized bowl, combine egg, milk, butter, and almond extract. Stir egg mixture into dry ingredients and mix until dry ingredients are just moistened. Spoon batter into prepared muffin cups, filling each cup two-thirds full. Press about 1/2 teaspoon raspberry preserves into center of each cup of batter. Gently fold batter over most of the preserves. Bake 12-15 minutes or until light golden brown. Cool in pan 5 minutes. Remove carefully. Dust with powdered sugar just before serving.

Note: Recipe may be baked in regular size muffin tins as well- fill 2/3 full just as for mini-muffin tins. Muffins also freeze well for later use- do not dust with powdered sugar when freezing.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.