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November 13, 2012

Cookin' Librarian: Cranberry Almond Muffins...

I mentioned in the Sunday Social post from this weekend that one of the family traditions that we have in my house is my mother, sister and I baking all the desserts the night before Thanksgiving. One of those desserts is the Taste of Home Cranberry Almond Coffee Cake (I make muffins instead of the cake) and I thought I'd share the recipe with all of you because I love it.
INGREDIENTS
  • 1/2 cup almond paste
  • 6 tablespoons butter, softened
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 3 eggs
  • 1-1/3 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2-1/4 cups fresh or frozen cranberries
DIRECTIONS
  • In a small bowl, cream almond paste (grate it into the bowl), butter and 1/2 cup sugar until fluffy. Add two eggs, one at a time, beating well after each addition. Combine 1 cup flour and baking powder; add to creamed mixture. Beat in the remaining egg and flour. Stir in extracts. Gently fold in cranberries.
  • Spoon batter out into lined muffin/cupcake tins and sprinkle with remaining sugar. Bake at 325° for 25 minutes or until a toothpick inserted near the center comes out clean.
If you'd like to try it as a cake use these directions...
  • Spread evenly into a greased 8-in. square baking dish; sprinkle with remaining sugar. Bake at 325° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
If you end up trying this recipe lemme know!

4 comments :

  1. These look so delicious, perfect for Thanksgiving and I love anything almond flavored!!

    x Ellie @ Ellalogy 

    ReplyDelete
    Replies
    1. They are! They are the perfect combination of sweet and tart.

      Delete
  2. Hi! Those look yummy! Thanks for stopping by my blog earlier via the GFC blog hop! I'm following you back now, have a great week :)

    Ilda
    http://www.ilovedoingallthingscrafty.com/

    ReplyDelete