Raspberry and almond muffins

One of my last acts before leaving the old country was to make good use of the lovely kitchen in my family home with a few baking sessions.  This was, as it turns out, an excellent idea — my student kitchen will not be home to a great deal of baking, I wager.  I tried out the recipe for muffins in The Cornucopia Cookbook, which is a single ur-recipe with a lot of potential variations.  We had frozen raspberries and almonds on hand that day, so that was the variation I made.  Be warned, though: the recipe makes enormo-muffins (BB’s-style muffins, for Dublin readers) and could easily be made with a third less of the called-for mixture if you don’t like your cakes seeping all over the tray.  But the enormo-muffins are good too!

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