We also were enjoying this.....
a Robin Redbreast (a name leftover from my youth...I always say it that way )
He was getting a drink from our wine barrel fountain. He must have just finished his breakfast too. The cherries on the cherry tree.
It would have hurt my feelings, BUT she is right. (and I'm kidding about the hurt feelings you know.)
The thing is...I trust Theda's recipes more than ANYONE'S. I have said this before: she is a great cook and entertainer.
She sent me this recipe for muffins, so I made them this morning and the Handy-Man and I sat out on the patio and had muffins and berries with cream and our coffee and enjoyed the morning.
We eat outside most of the time during the summer. Mornings are my favorite tho. (weekdays consist of coffee and a piece of toast is all)
I would make these muffins for company, they are "company worthy".
I changed from raspberry jam to cherry jam, because Theda said that she did in her note.
(she's very trustworthy in her recipes. She makes nothing bad)
Raspberry Almond Muffins
About 5 oz almond paste
1/2 cup butter at room temperature (1 stick)
3/4 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp almond extract
2 cups flour, divided
1 cup low-fat plain yogurt
about 1/4 cup raspberry preserves
Pre-heat oven to 350 degrees. Line 16 muffin cups (I only got 14 out of it) with paper liners.
Cut almond paste into 16 pieces and pat each piece into a round disk about 1 1/2 inches across --set aside.
In a large bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time, then mix in baking powder, soda and almond extract.
With a rubber spatula, fold in 1 cup of the flour, then the yogurt, then the remaining 1 cup flour until well blended.
Spoon about 2 Tablespoons of batter into each muffin cup and smooth surface with your fingers. Top with a level teaspoon of raspberry preserves, then a piece of almond paste. Top with another 2 Tablespoons of batter.
Bake 25-30 minutes or until lightly browned. Turn out onto a cooling rack and let stand for 10-minuets.
Your guests will be surprised.
This is the almond paste I used.
And this is how the little almond paste disks looked once I patted them into circles.
Cream the butter.
Mix in the baking powders and soda and extract.
1 cup of flour
Add plain low-fat yogurt
The rest of the flour
I used cherry preserves instead of raspberry. Cherry and almonds just seem to go together.
Then topped with the almond paste disks (I used a bit too much I think.. you can cut back on this just a bit)
Top with more batter
Bake and then enjoy your breakfast on the patio.
The Handy-man patiently waiting to eat!
The muffin after standing for 10 minutes. Next time I'll add a few sliced almonds on top before baking.
The cherry surprise inside.