Sweet Odense Almond Paste compliments tart berries in this wonderful summer muffin!
Time:
15 minutes to assemble
25 minutes to bake
Total time: 40 minutes
Yield: 14-16 muffins
Ingredients
1-7oz box Odense Almond Paste ( grated using large hole side of box grater)
6 tablespoons cold butter, cut into small pieces
2 cups all-purpose flour
1/2 cup sugar plus some for sprinkling on top
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup buttermilk
2 large eggs
1 tablespoon almond liqueur
1 1/2 cups mixed berries ( blueberries, raspberries, blackberries)
Directions
1. Preheat oven to 375. Line muffin tins with paper or foil liners.
2. Add Almond Paste (grated using large hole side of a box grater),butter, flour, sugar, baking powder, and salt to a food processor fitted with a metal blade. Pulse until butter and Almond Paste are finely cut into flour.
3. Beat buttermilk, eggs, and almond liqueur in a medium bowl. Add flour mixture and berries. Stir gently until ingredients are just incorporated. Over beating will make a tough muffin.
4. Scoop batter into muffin tins. Sprinkle tops with sugar. Bake for 25 minutes or until tops are rounded and muffins are golden. Cool muffins in tins on a wire rack for 5 minutes. Remove muffins from tins to wire rack and finish cooling