Raspberry Almond Muffins
Talk of the Town B&B, Flandreau, S.D.

2 cups flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 egg
2/3 cup milk
1 stick very soft margarine
3/4 teaspoon almond extract
1/4 cup raspberry preserves
Powdered sugar for dusting

Preheat oven to 400 degrees. Lightly grease muffin tins. Combine flour, sugar, baking powder, salt and cinnamon. In another bowl, combine egg, milk, butter and almond extract and beat slightly.
    Stir egg mixture into dry ingredients and mix just until dry ingredients are moistened. The batter will be lumpy.
    Fill the muffin tins about 1/3 full; put half teaspoon of raspberry preserves on each, then more batter. Muffin cup should be about two-thirds full. Bake 12 to 14 minutes or until light brown. Cool for 5 minutes and remove carefully. Dust with powdered sugar before serving.