I feel that some of you reading me right now will relate to the following situation: every time I go to the grocery store I buy ingredients I do not actually need just because I might need them for a certain recipe someday. Then days, months go by before I use those ingredients. And, shame on me, sometimes they go to the garbage can. I know, it’s awful. And I’ve done that too many times, I must confess.
I’ve decided to bring that kind of silly thing to an end and bake with the ingredients I have on hand. To achieve that goal, I made an inventory of my ingredients – inspired by Martha – and that resulted in these delicious, super tender muffins.
Linzer muffins
slightly adapted from the wonderful Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen
1 ½ cups (210g) all-purpose flour
1 ½ cups (150g) almond meal (finely ground almonds)
¾ cup (150g) superfine sugar
½ teaspoon finely grated lemon zest
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup (240ml) whole milk, room temperature
6 tablespoons (¾ stick/84g) unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract
about 1/3 cup raspberry jam
confectioners’ sugar for dusting
Preheat the oven to 200°C/400°F. Butter a muffin pan with twelve ½ cup capacity muffin cups.
Whisk together flour, almond meal, sugar, lemon zest, baking powder, salt, and cinnamon in a large bowl. Whisk together milk, butter, egg and vanilla extract in a small bowl, then stir into dry ingredients just until combined – do not overmix; batter should be lumpy.
Put a scant ¼ cup batter into each muffin cup. Top each with 1 rounded teaspoon jam. Divide remaining batter among cups. Bake until golden and muffins pull away from edges of cups, about 20 minutes. Cool in pan on a rack 5 to 10 minutes, then turn out onto a rack. Dust with confectioners’ sugar before serving.
Makes 12 – I halved the recipe, used 1/3 cup (80ml) capacity muffin pans and got 8 muffins
7 comments:
It happens to me too ... shame !!
Your muffins turned out really good, congratulations !
Gorgeous and super inviting muffins, congrats..
I do just the same thing. I shop and shop and then have nothing to do with all that food!
These look lovely. I am a big linzer cookie fan so I'm sure I'd love these too.
I'm relieved...I'm not alone! I think I will use this experiment of yours to use up some almond meal I stored some month ago (my bad!). Thanks to save it from the garbage! :)
lovely recipe
Martina
Looks like me and my kids will gonna have a bunch of these adorable muffins.
Yes I am also guilty of wasting food. Odd packages, shoved to the back of the pantry. Bits and pieces of partially used boxes and containers. Add the occasional, but painful over purchasing from the (unnamed) big box stores. I try my best, but finally one day, I clean out the pantry. I commend you on your ability to cook with what is available! But your muffins are elegant, with the classic combination of almonds and raspberries.I am positive there was nothing leftover or wasted with these little gems!
Mr. Sweet Butter just could fall in love with me all over again with these little beauties.
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