Cook's Notes: Cherries and almonds are a wonderful pairing. Using almond paste adds such a delicious flavor plus helps to keep the muffins moist. Use only half of a 7 oz. package of almond paste. Wrap the leftover paste tightly in plastic wrap and save it for another time. The recipe makes 10 muffins.
- 6 tablespoons orange juice
- 3/4 cup dried tart cherries
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 cup sugar
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 of a 7 oz. package almond paste
- 6 tablespoons (3/4 stick) of melted butter, melted and hot
- 3 large eggs
- 1-1/2 teaspoons grated orange peel
- 1/2 cup crushed almonds
- Preheat the oven to 375 degrees and butter muffin cups or use paper liners for a standard-size pan.
- Bring juice to simmer in a small saucepan, remove from heat and add in cherries. Let stand until softened about 10 minutes.
- Mix flour, sugar, baking powder, and salt. In a food processor crumble almond paste and add to flour mixture with melted butter. Mix until well blended.
- Add in eggs one at a time beating after each addition. Mix in cherry mixture with orange peel. Add flour mixture and crushed almonds. Mix just until blended. Do not overbeat.
- Divide batter among prepared pan. Bake for 18 minutes.
Icing Ingredients and Directions:
- 1 cup powdered sugar
- 1 teaspoon butter
- 1/2 teaspoon almond or vanilla extract
- Milk as needed for right icing consistency
- Mix and drizzle over slightly cooled muffins
Did you happen to catch this very funny and endearing video of Paddington having tea with the queen for her Platinum Jubilee?