Linzer Jam Muffins Recipe

Makes 1 dozen

Ingredients:  
3/4 cup sliced almonds, toasted and cooled completely
3/4 cup sugar
1/2 tsp finely grated fresh lemon zest
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1 cup whole milk
6 tbsp unsalted butter, melted and cooled
1 large egg
1/8 tsp almond extract
1/3 cup Stonewall Raspberry Peach Champagne Jam
Or Stonewall Orange Cranberry Marmalade Jam
Confectioners sugar for dusting


Directions:
Put oven rack in middle position and preheat oven to 400°F. Grease muffin cups. Grind almonds with sugar and zest in a food processor until almonds are finely ground. Whisk together flour, almond mixture, baking powder, salt, and cinnamon in a large bowl. Whisk together milk, butter, egg, and almond extract in a small bowl, then stir into dry ingredients until combined. Put a scant 1/4 cup batter into each muffin cup. Top each with 1 rounded tsp 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 rack. Dust with confectioners sugar before serving.

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