Monday, March 31, 2014

Linzer Muffins

A twist on the classic Linzer Tarts!

  • 1 cup sliced almonds, toasted and cooled completely
  • 1/2 cup sugar
  • 1/2 teaspoon finely grated fresh lemon zest
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup whole milk
  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
  • 1 large egg
  • 1/8 teaspoon almond extract
  • About 1/3 cup seedless raspberry jam
  • Confectioners sugar for dusting

  • Put oven rack in middle position and preheat oven to 400°F. Grease muffin cups or fill with cupcake liners.

    Grind almonds with sugar and zest in a food processor until almonds are finely ground.

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

    Put 1/4 cup batter into each muffin cup.
    Top each with one rounded teaspoon of jam.


    Divide remaining batter among cups. Bake until golden, about 20 minutes. Cool in pan on a rack 5 to 10 minutes, then turn out onto rack. Dust with confectioners sugar before serving.

    No comments:

    Post a Comment

    Thank you for visiting!

    Zucchini & Mushroom Meatloaf

    When you are using leaner meats for a healthier meatloaf, you need to bump up the moisture.  Besides being a healthy addition, mushrooms an...