Wednesday, December 9, 2009

Almond-Raspberry Jam Muffins

Resipi dari buku Cakes 1001 Classic Recipes from Around the World by Reader's Digest.

Almond-Raspberry Jam Muffins

2 1/2 cups all purpose flour

1 tbsp baking powder

1/4 tsp salt

1/2 cup butter, softened

1 cup granulated sugar

1 tsp almond extract

2 large eggs, room temperature
1 cup milk

1 cup sliced unblanched almond

about 1/2 cup raspberry jam


1. Preheat the oven to 375F. Arrange 15 foil baking cups on a baking sheet.
2. Shift the flour, baking powder, and salt into a large bowl.

3. Beat the butter, sugar, and almong extract in a large bowl with electric mixer at medium speed until creamy.

4. Add the eggs, one at a time, until just blended after each addition.

5. With mixer at low speed, gradually beat in the dry ingredients, alternating with the milk.
6. Stir in the almonds.

7. Spoon the batter unto the cups, filling each 3/4 full. Top each muffin with a heaping teaspoon of raspberry jam.

8. Bake for 25-30 minutes or until golden brown.

9. Cool the muffins on racks.

Separuh adunan saya tak letak jem, tapi tabur choc chips.

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