Summer Brunch: Side Dishes: Linzer Muffins
Recipe created for you by Wild Thymes Farm
Makes one dozen
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 any Wild Thymes Cranberry Sauce
Confectioners sugar for dusting
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups
Put oven rack in middle position and preheat oven to 400°F. Grease muffin cups.
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 a scant 1/4 cup batter into each muffin cup. Top each with 1 rounded teaspoon cranberry sauce. 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.