You can use the Almond Accents salad toppers for this recipe, or you can oven-roast your own almonds. To do that: preheat oven to 375°F. Spread sliced almonds in a single layer on a cookie sheet. Bake for 10 min. until lightly toasted (watch them carefully so they don’t burn!). Reduce oven temperature to 350°F for baking muffins. In a large bowl, combine flour, sugar, 3/4 cup almonds, baking powder, baking soda and salt. In a smaller bowl, mix water, almond extract, butter and eggs; combine well. Stir wet mixture into dry mixture just until combined (don’t overmix). Fold in raspberries. Pour batter into lightly greased or lined muffin tins. Top with remaining almonds. Bake 25 minutes, until toothpick inserted in centre of muffins comes out clean. Makes 12 muffins.