1pkg (7oz) almond paste
2 TBS raspberry jam
2 cups flour, pinch of salt
2/3 cup sugar
2 tsp baking powder
1 c. milk
1/2 salted butter, melted, cooled
1 egg, lightly beaten
1 tsp vanilla
1/4 tsp almond extract
3/4 c. flaked coconut
24 whole blanched almonds (optional)
Preheat oven to 400ºF. Grease twelve muffin cups.
Slice almond paste into 12 equal pieces, form each piece into circle. Top center of each circle with 1/2 tsp jam; press edges to seal, enclosing jam. Set pockets aside.
In a large bowl, stir together flour, sugar, baking powder, pinch of salt.
In another bowl, stir together milk, butter, egg, vanilla and almond extract until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in coconut.
Spoon half of batter into prepared muffin cups. Place a jam-filled almond paste “pocket” on top of each portion of filling; do not let almond paste touch sides of cups. Spoon remaining batter into cupa over almond paste; top each muffin with almonds. Bake 15-20 min, or until lightly browned.
muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature.
These muffins freeze well.
Makes 12 muffins
Note: Muffins can also be prepared by cutting almond paste, rolling it into balls and use as filling without the jam; then serve muffins with jam.
2012 – Enjoyed by Carrie and Tim (little Buddy helped!) when we were sitting by the pool.
Also enjoyed by the Dibnah crowd from Scotland, in July 2012.