“Expect problems and eat them for breakfast”
–Alfred A. Montapert
Well, okay, but how about something sugary and crumbly with that anger? This sophisticated muffin with its tart cherries, orange peel and almond flavors will engage your all senses as you ponder which problem to consume first.
If you want, sprinkle some coarse sugar and sliced almonds on top for a sparkling finishing touch.
- 6 tbsp. orange juice
- 3/4 cup dried tart cherries
- 1 cup plus 2 tbsp. flour
- 1/2 cup sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 7 oz. almond paste
- 6 tbsp. butter melted, hot
- 3 eggs
- 1 tbsp. orange peel grated
- 3 tbsp. coarse sugar
- 3 tbsp. sliced almonds
- Preheat oven to 375. Fill 12 cup muffin tin with paper liners.
- Bring juice to simmer in small saucepan. Remove from heat. Add cherries; let stand until softened, about 10 minutes.
- Combine flour, sugar, baking powder and salt in medium bowl.
- With electric mixer, beat almond paste and melted butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Mix in cherry mixture and orange peel. Add flour mixture and mix just until blended.
- Divide batter among prepared muffin cups. Sprinkle sugar and almonds on top of each. Bake until tester inserted into center of muffins comes out clean but slightly moist to touch, about 20 minutes.