Raspberry Almond Mini Muffins
- prep time 0 min
- total time 0 min
- serves 24
1 cup oats (not quick-cook or instant)
1 cup boiling water
1 cup sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 ⅓ cups all purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 cups fresh raspberriesSpanish Hot Chocolate
3 cups milk
4 ½ ounces bittersweet chocolate
¾ cup skim milk powder
1 teaspoon extract of your choice, such as almond, vanilla, orange or peppermint
1. Preheat oven to 350 °F and grease mini muffin tins. Place oats in a small bowl and cover with boiling water. Stir once and let sit while preparing rest of muffins.
2. Whisk sugar, oil, eggs, vanilla and almond extracts together until evenly blended. In a separate bowl, stir flour, baking soda, salt and cinnamon (no need to sift). Add flour mixture to sugar mixture, alternately with softened oats, starting and finishing with flour. Spoon batter into mini muffin cups to ¾ full. Press 1 or 2 raspberries into the center of each muffin and bake for 18 to 20 minutes, until browned on top.
3. Let muffins cool to room temperature before removing from pan.Spanish Hot Chocolate
1. Heat milk to a scald (just below a simmer) and stir in chocolate, skim milk powder and salt. Stir over medium heat until thick and evenly blended, about 4 minutes. Remove from heat and stir in extract. Ladle into cups and serve.