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Triple festive cranberry mini muffins with
three different toppings, coconut, sliced almonds and raspberry
jam.
Festive Cranberry
Mini Muffins
- 2 cups biscuit baking mix
1/2 cup almonds, chopped
1 cup milk
1/3 cup vegetable oil
1 teaspoon almond extract
1 large egg
1/2 cup sweetened flaked coconut
1/4 cup sliced almonds
3 tablespoons raspberry jam
1/2 cup cranberries, chopped
- Preheat oven to 375°F (190°C).
- In a large bowl combine biscuit baking
mix, 1/2 cups finely chopped almonds, milk, oil, almond extract,
and egg. Stir until just moistened. Spoon the batter into greased
mini tins, filling about three-fourths full.
- Top the first 6 muffins with flaked coconut,
top the second 6 muffins with sliced almonds, top the remaining
muffins with raspberry jam.
- Bake in the oven for 15 to 20 minutes,
or until light golden brown. Cool for 2 minutes before removing
from the tins to cool on wire racks.
Makes 1 1/2 dozen muffins.
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