Besides being someone who watches the same movies over and over again I also purchase ingredients in excess, though I’ve been dealing with that a lot better lately (since the inventory decision). But when I saw some really good Argentinean dulce de leche for a great price at the supermarket I could not resist: I brought home three (very large) jars. After making the dulce de leche cake several times I still had some ddl left and it became the filling for these muffins, the same linzer muffins from the amazing Gourmet Today.
Almond and dulce de leche muffins
slightly adapted from the great Gourmet Today
1 ½ cups (210g) all-purpose flour
1 ½ cups (150g) almond meal (finely ground almonds)
¾ cup (150g) superfine sugar
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 thick dulce de leche
confectioners’ sugar for dusting
Preheat the oven to 200°C/400°F. Butter a muffin pan with twelve 1/3 cup (80ml) capacity muffin cups.
Whisk together flour, almond meal, sugar, 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 1 ½ tablespoons of batter into each muffin cup. Top each with 1 teaspoon dulce de leche. Divide remaining batter among cups. Bake until risen and golden and muffins pull away from edges of cups, about 15 minutes. Cool in pan on a rack 5 to 10 minutes, then turn out onto a rack. Dust with confectioners’ sugar before serving.