2 c. Pillsbury's best all-purpose flour
2/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/2 c. butter, melted
1 egg, slightly beaten
1 tsp. vanilla
1/2 tsp. almond extract
5 tbsp. raspberry preserves
42 whole blanched almonds, toasted
2 tbsp. sugar

Heat oven to 400 degrees. Grease 14 brioche tins (3 1/2 inch diameter) or muffin cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. Add milk, butter, egg, vanilla and almond extract; stir just until dry ingredients are moistened.

Fill prepared brioche tins 1/2 full. Spoon 1 teaspoon preserves into center of batter. Top with remaining batter, filling brioche tins 3/4 full. Top each muffin with 3 whole almonds; lightly press into batter. Sprinkle evenly with 2 tablespoons sugar. Bake at 400 degrees for 12 to 20 minutes or until golden brown. Cool 5 minutes; remove from pans. 14 muffins.

Can use other kinds of jelly. To toast almonds, spread on cookie sheet; bake at 375 degrees for 5 to 10 minutes or until light golden brown, stirring occasionally.