Linzer Muffins

 

Ingredients:

1

Cup

Almonds

Cup

Sugar

Tsp

Lemon Peel, Finely Grated

1-1/2

Cup

All-Purpose Flour

2

Tsp

Baking Powder

Tsp

Salt

Tsp

Cinnamon

1

Cup

Milk

6

Ybl

Butter, Melted

1

 

Large Egg

1/8

Tsp

Almond Extract

Cup

Seedless Raspberry Jam

 

 

Confectioners Sugar For Dusting

Directions:

Place oven rack in middle of oven. Preheat oven to 400. Line 12 muffin tins with paper liners.

Spread almonds onto a baking sheet. Toast almonds in oven until light golden brown and fragrant, about 5 to 7 minutes. Set aside to cool completely.

Grind cooled almonds with sugar in a food processor or blender, by pulsing on and off, until finely ground (be careful not to pulse to a paste).

Whisk together flour, almond mixture, baking powder, salt and cinnamon in a large bowl. Whisk together milk, butter, egg and the almond extract in a small bowl, then stir into dry ingredients until combined.

Put a cup of batter into prepared muffin cups. Top each with 1 tablespoon jam. Divide remaining batter among cups. Bake until golden brown and muffins spring back when lightly touched, about 20 minutes. Cool in pans, and dust with confectioners sugar before serving.

 

Yields

12 muffins

 

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