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| Almond Yogurt Lemon Muffins |
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Yield
12 Muffins
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Time
15 minutes or less to assemble
18 to 20 minutes to bake
Total Time: 35 minutes
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The sweet flavors of almonds compliment the tart tastes of lemons for a rich yet delicate muffin.
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INGREDIENTS
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1-7 oz box Odense Almond Paste 2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda
1/2 teaspoon salt 1 large lemon (3 tsp grated peel) 4 tablespoons (1/2 stick) butter, melted 1 cup vanilla yogurt 1 large egg
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TOOLS & EQUIPMENT
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12 count muffin pan
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DIRECTIONS
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- Preheat oven to 375°F and grease a 12-count 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 Almond Paste into flour mixture.
- Mix well until all pieces of the paste are coated with flour (separating any pieces of Almond Paste that may have stuck together.)
- Finely grate the lemon peel into the flour and mix well.
- In a medium bowl beat the butter, yogurt and egg until well mixed.
- Make a well in the center of the flour and pour in liquid ingredients. Beat quickly, just until ingredients are combined.
- Scoop batter into muffin tin (an ice cream scoop works perfectly for this step).
- Bake for 18 to 20 minutes or until lightly golden on top.
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800.243.0897 / phone
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Andre Prost, Inc.
P.O. Box 835
Old Saybrook, CT 06475 |
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