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Categories:
cherries almond paste flour buttermilk butter eggs almond all-purpose yellow cornmeal sugar baking powder salt
Viewed: 49 - Published at: 7 years agoIngredients
- 8 ounces dried cherries, cut into pieces roughly size of raisins
- 8 ounces almond paste, crumbled (actually, I used a roll of almond paste that was 200 gr)
- 2 tablespoons all-purpose flour
- 1 1/2 cups buttermilk
- 8 ounces butter, melted and cooled
- 3 extra-large eggs
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1/2 cup yellow cornmeal (or polenta)
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1 1/2 teaspoons salt
Method
- Preheat oven to 350F (175C). Line 2 muffin tins with muffin liners. I got 16 nicely-sized muffins out of this recipe. Half fill any empty muffin containers with water to distribute heat while baking.
- Toss the dried fruit and almond paste with the 2 tblsps of flour to coat. Set aside.
- Combine all the wet ingredients in a bowl and whisk to blend.
- Combine all the dry ingredients in a large bowl and whisk to combine and distribute well.
- Add wet ingredients to dry and stir to mix. Stir in dried fruit and almond paste. Do not overmix. You will have a very thick batter.
- Fill muffin tins to just above top of liner (easy to do as batter is so thick).
- Bake for 25-30 minutes, or until golden and test done with a toothpick.
