Cranberry Preserved Orange Almond Muffins

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