Raspberry Muffins

This recipe also comes from "The All New, All Purpose Joy of Cooking" cookbook by Marion Rombauer Becker, Irma S. Rombauer and Ethan Becker. I really love baking muffins. They're easy and fun to prepare. Enjoy!

Position a rack in the center of the oven. Preheat the over to 400 F. Grease a standard 12-muffin pan or line with paper cups.

Whisk together thoroughly in a large bowl:

• 2 cups all-purpose flour
  
• 1 tablespoon baking powder
  
• ½ teaspoon salt
  
• ¼ teaspoon ground nutmeg
  
• ¼ teaspoon almond extract

Whisk together in another bowl:

• 2 large eggs
  
• 1 cup milk or cream
  
• ⅔ cup sugar or packed light brown sugar
  
• 4 to 8 tablespoons (½ to 1 stick) warm melted unsalted butter or vegitable oil
  
• 1 teaspoon vanilla

Add to the flour mixture and mix together with a few strokes just until the dry ingredients are moistened. Fold into batter 1½ cups of frozen raspberries. Do not overmix; the batter should not be smooth. Divide batter among muffin cups. Sprinkle the top of each muffin a few sliced almonds before baking. (I didn’t have any. Instead I sprinkled each muffin with cinnamon.) Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 12 -15 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably with a few baking hours.