Triple Berry Almond Muffins
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a 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 and blackberries)
Recipe by Abigail Connolly
Sweet Almond Paste complements tart berries in this wonderful summer muffin.
Time
15 minutes to assemble
25 minutes to bake
Total time: 40 minutes
25 minutes to bake
Total time: 40 minutes
Yield
14-16 muffins
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a 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 and blackberries)
Directions
- Preheat oven to 375°F. Line muffin tins with paper or foil liners.
- 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.
- 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.
- Scoop* batter into muffin tins. Sprinkle tops with sugar. Bake for 25 minutes or until tops are rounded and muffins golden. Cool muffins in tins on a wire rack for 5 minutes. Remove muffins from tins to wire rack and finish cooling.
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