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!