Time
10 minutes to assemble. 18 to 20 minutes to bake. Total Time: 30 minutes
Perfect for afternoon tea! This light muffin bursts with almond and orange flavors.
INGREDIENTS
2 cups flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1-7 oz box Odense Almond Paste1/2 cup orange juice 1/2 cup orange marmalade 4 tablespoons butter (1/2 stick), melted 1 large egg
TOOLS & EQUIPMENT
Box grater 12 count muffin pan
DIRECTIONS
Preheat oven to 375° F and grease the muffin pan.
Sift flour, sugar, baking powder, baking soda and salt into a large bowl.
Using the large hole side of a box grater, grate the Almond Paste into the flour.
Mix the grated Almond Paste into flour mixture until all pieces are coated. Separate any pieces that may have stuck together.
In a medium bowl beat the orange juice, orange marmalade, melted butter, and egg until well mixed.
Add the orange juice mixture to a well made in the center of the flour/almond paste mixture. Beat quickly with a spoon until just combined.
Spoon the batter into 11 of the muffin pan holes. Using all 12 holes means smaller muffins.
Bake for 18 to 20 minutes or until lightly golden on top.
