Breads and Muffins

Makes 12 Jumbo Muffins

3 cups all-purpose flour
²/₃ cup sugar
1 teaspoons salt
1 teaspoons baking powder
1 teaspoons baking soda
2 cups raspberries
2 large eggs
2 tablespoons almond extract
¼ cup canola oil
1¼ cups buttermilk (about)
Sliced almonds

Preheat oven to 375°F. Line 12 jumbo muffin cups with paper liners or spray with non-stick cooking spray. In a bowl, combine flour, sugar, salt, baking powder and baking soda. Gently stir in raspberries. Beat eggs in a 2 cup measuring cup. Mix almond extract and oil into eggs. Add enough buttermilk to egg mixture to make 2 cups of liquid. Add egg mixture to flour mixture; stir gently just until combined. Divide batter among muffin cups. Sprinkle with almonds. Bake for 30 minutes, until firm to the touch.

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