Cranberry Preserved Orange Almond Muffins
½ cup butter, softened
1 cup sugar
½ cup brown sugar
2 tbsp. Almond paste
2 whole eggs
1 tsp. Pure vanilla
½ tsp. Lemon juice
½ cup buttermilk
1 tsp. Baking powder
pinch baking soda
pinch kosher salt
2 cups flour, all-purpose unbleached
1 cup Preserved oranges and kumquats, seeds removed and chopped coarsely
1 cup Cranberry Conserve
In food processor, break up sugars and almond paste until finely ground. In mixer, cream butter with sugar and almond paste mixture until light in color and texture. Add eggs one at a time until blended. Add vanilla and lemon juice, mixing just until blended. Sift dry ingredients. With mixer on low speed, alternately add dry ingredients and buttermilk in two parts just until incorporated. Do not overmix. Fold in oranges and kumquats, then cranberries . Spoon in muffin cups or greased muffin tin. Bake in a preheated 350 (degree) oven until done (about 20-30 minutes) or until a toothpick comes clean when pierced in the center of the muffin.
Makes 10-12 Muffins
Buon appetito! copyright 2011 Alisa Barry
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