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Description:
These muffins are a summer favorite at the inn with our homegrown raspberries or local blueberries.

Ingredients:
4 1/2 cups flour
2 tablespoons baking powder
1 1/4 cups sugar
1/2 teaspoon salt
2 eggs
2 cups milk
1/2 cup butter, melted and cooled
1 teaspoon natural almond extract
1/2 cup yogurt or sour cream
1 to 1 1/2 cups fresh raspberries or blueberries
Topping
2-3 tablespoons sugar
1/2 cup slivered almonds
1 egg white, slightly beaten

Directions:
For Topping: Mix almonds with egg white and sugar until almonds are well coated.
Mix dry muffin ingredients together in a medium bowl.
Mix wet ingredients (eggs, milk, butter, sour cream, extract) together.
Make a well in the center of dry ingredients and pour in milk and egg mixture.
Fold wet and dry ingredients together. Do not overmix.
When wet and dry ingredients are almost combined, add raspberries or blueberries and mix gently.
Using ice cream scoop, place batter into muffin pans sprayed with pan release (such as Pam).
Spoon topping onto muffin batter, dividing equally among muffins.
Bake at 400˚ about 22-25 minutes or until test utensil comes clean.
Let cool sightly, then remove muffins from muffin pan.
Makes approximately 2 dozen muffins, depending upon size of pan.

Recipe Provided By:
Inn at Ellis River
Jackson, NH

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Jackson Bed and Breakfast Inns