 Norwegian Almond Muffins
Makes 12 muffins
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Image © RED STAR® Yeast, a product of Lasaffre Yeast Corporation
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Norwegian Almond Muffins
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Ingredients
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Muffins
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2
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cups all-purpose flour, divided
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2-1/4
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teaspoons (1 packet) RED STAR® Active Dry Yeast or QUICK•RISE™ Yeast or Bread Machine Yeast
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1/4
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cup sugar
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1
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teaspoon salt
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1
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teaspoon ground cardamom
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1/2
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cup water
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1/4
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cup milk
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1/4
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cup butter
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1/4
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cup almond paste
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1
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egg, room temperature
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1/2
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teaspoon almond extract
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Topping
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2
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tablespoons cherry preserves
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1
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tablespoon sugar
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1/4
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cup slivered almonds
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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.
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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).
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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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© RED STAR® Yeast, a product of Lasaffre Yeast Corporation
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Printed
from fbnr.com
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