Raspberry Marzipan Muffins
Source of Recipe
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List of Ingredients
Raspberry Marzipan Muffins
1 7oz. package almond paste
2 Tbsp seedless raspberry jam
2/3 cup sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
1/2 cup melted & cooled butter or margarine
1 lightly beaten egg
1/4 tsp almond extract
3/4 tsp flaked coconut
24 whole blanched almonds
Preheat oven to 400oF, prepare pans. Slice almond paste into 24 equal
pieces;
form each piece into 1.1/2" diameter circle (or small enough to fit into
your
size pans without touching the sides). Top centre of 12 circles with 1/2 tsp
jam; top with remaining circles, press edges to seal. Set aside. In a bowl,
stir together flour, sugar, b/pdr & salt. In another bowl, stir together
milk, butter, egg, vanilla & almond extract until blended. Add dry mix to
wet
mix until just combined. Stir in coconut. Spoon half of batter into pans,
place an almond pocket horizontally on top of each portion of filling;do not
let almond paste touch sides of pans. Spoon remaining batter over paste &
top
each muffin with 2 almonds. Bake 15-20 mins or until lightly browned. These
muffins freeze well. Makes 12.
Note:
Muffins can also be prepared by cutting
almond paste into 12 equal pieces & rolling each into a ball. Use this as
the
filling, without the jam; proceed as above. Serve muffins with jam.
Recipe
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