teaspoons (1 packet) RED STAR® Active Dry Yeast or QUICK•RISE™ Yeast or Bread Machine Yeast
1/4
cup sugar
1
teaspoon salt
1
teaspoon ground cardamom
1/2
cup water
1/4
cup milk
1/4
cup butter
1/4
cup almond paste
1
egg, room temperature
1/2
teaspoon almond extract
Topping
2
tablespoons cherry preserves
1
tablespoon sugar
1/4
cup slivered almonds
Combine 1 cup flour, yeast, sugar, salt, and cardamom in small bowl; mix well. Heat together water, milk, butter and almond paste until very warm (120° to 130°F; butter does not need to melt). Add to flour mixture. Add egg and almond extract. Blend with electric mixer at low speed until moistened. Beat 3 minutes at medium speed. By hand, gradually stir in remaining 1 cup flour to make soft batter.
Spoon batter into well-greased muffin cups. Cover; let rise in warm place until 30 to 35 minutes; (20 to 25 minutes for Quick•Rise™ Yeast or Bread Machine Yeast).
Before baking, make an indentation in top of each muffin; spoon about 1/2 teaspoon cherry preserves into each muffin. Combine 1 tablespoon sugar and almonds; sprinkle over muffins. Bake in preheated 350°F oven 20 to 25 minutes or until golden brown. Cool in pan 3 minutes; remove from pan. Serve warm or cold.
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