Friday, January 30, 2009

Blueberry Muffins with an Almond Kick (Amy B)

7 oz. almond paste, grated (I use my food processor)
6 Tbsp. butter, cut into small pieces
2 cups flour
1/2 cup sugar
2 tsp. baking powder
1 tsp. lemon zest
1/2 tsp. salt
3/4 cup milk
2 eggs
1 cup blueberries

Place first 7 ingredients in bowl of food processor and process until combined. Combine milk and eggs in a large bowl. Add dry ingredientsdirectly to the milk/egg mixture and mix until dry ingredients are just incorporated.Gently fold in blueberries. Pour batter into greased muffin pans. (I'm pretty sure I fill them just a little more than halfway.)

Bake at 375 for 28-30 minutes.

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