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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Ingredients:
1 cup whole almonds, toasted and cooled completely |
3/4 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 |
Directions:
1. Put oven rack in middle position and preheat oven to 400°F. Grease muffin cups.
2. Grind almonds with sugar and zest in a food processor until almonds are finely ground.
3. 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.
4. Put a scant 1/4 cup batter into each muffin cup. Top each with 1 rounded teaspoon jam. Divide remaining batter among cups. Bake until golden and muffins pull away from edges of cups, about 20 minutes. Cool in pan on a rack 5 to 10 minutes, then turn out onto rack. Dust with confectioners sugar before serving.
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