Time
25 minutes to assemble 28-30 minutes to bake Total time: 55 minutes
Almond Paste complements the fresh flavor of strawberries, and the tart taste of rhubarb. This muffin will be a welcome addition to any breakfast or brunch.
INGREDIENTS
Topping Ingredients: 1/4 cup brown sugar 1/4 teaspoon cinnamon Muffin Ingredients: 1-7 oz box Odense Almond Paste2 cups all-purpose flour 2/3 cup sugar 2 teaspoons baking powder 1 teaspoon grated orange zest, no pith (white part) 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk 1/2 stick (4 tablespoons) butter, melted 2 large eggs 3/4 cup strawberries, 1/4-1/2 inch dice 3/4 cup rhubarb, 1/4-1/2 inch dice
TOOLS & EQUIPMENT
Food processor or pastry blender 12-count muffin tin
DIRECTIONS
Preheat oven to 375°F. Grease a twelve-count muffin tin or line with paper cups. In a small bowl mix the brown sugar and cinnamon. Set aside.
Add Almond Paste, flour, sugar, baking powder, orange zest, baking soda and salt to food processor fitted with a metal blade. Pulse until Almond Paste is finely cut into flour. (Or use a bowl with a pastry cutter).
In a medium bowl beat the buttermilk, butter and eggs until well combined. Add the flour mixture first, then the strawberries and rhubarb. Stir gently until all ingredients are just incorporated. Over beating will make a tough muffin.
Scoop* batter into muffin tins and sprinkle with topping. Bake for 28-30 minutes or until tops are rounded and muffins are golden. Cool tin on wire rack for 5 minutes. Gently transfer muffins from tin to wire rack to finish cooling. These muffins are especially good served warm.
Tricks of the trade:
1. An *ice cream scoop is a good tool for scooping muffin batter uniformly and quickly. 2. For muffins in a hurry; one day before needed, separately mix the dry ingredients and the wet ingredients. Refrigerate. On the next day, cut fruit while oven is preheating. Combine and cook ingredients according to directions.
