Raspberry Almond Mini Muffins
Spanish Hot Chocolate
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.
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.
Let muffins cool to room temperature before removing from pan.
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.