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Receta Loganberry Filled Almond Muffins
by Global Cookbook

Loganberry Filled Almond Muffins
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  Raciónes: 12

Ingredientes

  • 2 c. all-purpose flour
  • 2/3 c. sugar
  • 2 tsp baking pwdr
  • 1/2 tsp salt
  • 1 c. lowfat milk
  • 1/2 c. butter or possibly margarine melted
  • 1 x egg slightly beaten
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 5 Tbsp. Loganberry preserves
  • 42 whl blanched almonds toasted
  • 2 Tbsp. sugar

Direcciones

  1. Heat oven to 400 . Grease 14 muffin c.. Lightly spoon flour into measuring c.; level off. In large bowl, combine flour, sugar, baking pwdr, and salt; mix well. Add in lowfat milk, butter, egg, vanilla and almond extract; stir just till dry ingredients are moistened. Fill prepared tins 1/2 full. Spoon 1 tsp. preserves into center of batter. Top with remaining batter, filling tins 3/4 full. Top each muffin with 3 whole almonds; lightly press into batter. Sprinkle proportionately with 2 Tbsp. sugar. Bake at 400 for 12 to 20 min or possibly till golden. Cold 5 min; remove from pans.
  2. Tip: To toast almonds, spread on cookie sheet; bake at 375 for 5 - 10 min or possibly till light golden, stirring occasionally.