Preheat oven to 400 degrees F. Grease and flour 6 3-inch muffin cups. Sift flour, baking powder, cinnamon and salt together into a large mixing bowl. In another bowl, whisk together sugar and egg until mixture is pale and lemon-coloured. Whisk in melted butter and milk, then lemon zest and almond extract. Gently stir liquid mixture into the dry mixture, stirring just until dry ingredients are thoroughly moistened but still lumpy. Fold in berries and nuts just until they are evenly distributed. Do not overmix. Fill muffin cups to the top and bake for 20 to 25 minutes or until the muffins are golden brown and spring back when pressed lightly. Cool slightly in pan on a wire rack, then turn out onto rack. May be stored in an airtight container and reheated if desired.
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