Festive Cranberry Mini Muffins
Triple festive cranberry mini muffins with three different toppings, coconut, sliced almonds and raspberry jam.
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 18 muffins.