Yield: 12 Servings
|1 pack||(7-oz) almond paste|
|2 tablespoons||Seedless raspberry jam|
|2 teaspoons||Baking powder|
|½ cup||Melted & cooled butter or margarine|
|1 \N||Lightly beaten egg|
|¼ teaspoon||Almond extract|
|¾ teaspoon||Flaked coconut|
|24 \N||Whole blanched almonds|
Preheat oven to 400øF, prepare pans. Slice almond paste into 24 equal pieces; form each piece into 1-½" diameter circle (or small enough to fit into your size pans without touching the sides). Top centre of 12 circles with ½ tsp jam; top with remaining circles, press edges to seal. Set aside. In a bowl, stir together flour, sugar, b/pdr & salt. In another bowl, stir together milk, butter, egg, vanilla & almond extract until blended. Add dry mix to wet mix until just combined. Stir in coconut. Spoon half of batter into pans, place an almond pocket horizontally on top of each portion of filling;do not let almond paste touch sides of pans. Spoon remaining batter over paste & top each muffin with 2 almonds. Bake 15-20 mins or until lightly browned. These muffins freeze well. Makes 12. Note: Muffins can also be prepared by cutting almond paste into 12 equal pieces & rolling each into a ball. Use this as the filling, without the jam; proceed as above. Serve muffins with jam.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .