Muffins

Muffins

These are a delicious breakfast or brunch treat served warm with lots of butter.

Ingredients

• 1 cup blanched whole almonds, toasted*

• 3 / 4 cup sugar

• 1 / 2 teaspoon fine-grated lemon zest

• 1 1 / 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 / 2 teaspoon salt

• 1 / 4 teaspoon ground cinnamon

• 1 cup whole milk

• 3 / 4 stick (6 tablespoons) unsalted butter, melted and cooled

• 1 large egg

• 1 / 8 teaspoon almond extract

• 1 / 3 cup seedless raspberry jam

• Confectioners' sugar, for dusting

Method

Preheat the oven to 400 degrees. Grease well 12 (1 / 2-cup) muffin cups; set aside.

In a food processor fitted with the metal blade, process the

almonds, sugar and lemon zest until the almonds are finely ground.

In a large mixing bowl, whisk together the flour, almond mixture, baking powder, salt and cinnamon.

In another bowl, whisk together the milk, butter, egg and almond extract. Stir the milk mixture into the dry ingredients in the large bowl until everything is moistened.

Put about 3 large tablespoons batter into the bottom of each prepared muffin cup. Top each with about 1 rounded teaspoon jam. Divide the remaining batter among the cups.

Bake in the center of the oven about 10 minutes or until lightly browned and firm to the touch. Cool in the pan 5 to 10 minutes, then turn out onto wire racks to cool completely.

Dust with a little confectioners' sugar before serving. Makes 12 muffins.