I don’t bake much, but this is a breakfast recipe I’ve made a couple times. Possibly from Gourmet?
1 cup almonds, toasted and cooled
3/4 cup sugar
1/2 tsp lemon zest
1.5 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1 cup whole milk
3/4 stick butter, unsalted, melted and cooled
1 large egg
1/8 tsp almond extract
1/3 cup raspberry jam
confectioners sugar for dancing
Preheat oven to 400. Grease muffin cups or Pam the tin.
Grind almonds with sugar and zest until finely gorund.
Whisk together flour, almond mixture, baking powder, salt and cinnamon in a bowl. Then stir into dry ingredients.
Put about 1/4 cup batter into each muffin cup.
Top each cup with 1 tsp jam. Divide remaining batter among cups.
Bake until golden and muffins pull away; about 20 minutes.
Cook 5-10 min, dust with sugar.