Macaroon Muffins

Name: Macaroon Muffins
Cook time: 16 min
Total time: 16 min
Yield: 12 muffins
Ingredients: nonstick cooking spray or paper baking cup; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 (7 ounce) package marzipan; 1 cup sugar; 1 large egg, room temperature; 3/4 cup milk; 1/4 cup almond oil or 1/4 cup vegetable oil; 1/2 teaspoon almond extract

Submitted by FloridaGrl

"As my neice says, "YUMMY YUMMY! IT'S GOOD FOR THE TUMMY!" Let these cool completely so they get dense and crunchy, like a macaroon cookie."

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Ready In:: 16mins
Ingredients:: 10
Yields:: 12 muffins

ingredients

nonstick cooking spray or paper baking cup
2 cups all-purpose flour
1 tablespoon baking powder
¹⁄₂ teaspoon salt
1 (7 ounce) package marzipan
1 cup sugar
1 large egg, room temperature
³⁄₄ cup milk
¹⁄₄ cup almond oil or 1/4 cup vegetable oil
¹⁄₂ teaspoon almond extract

directions

Position oven rack in center of oven and preheat oven to 375°F Spray the muffin tin cups and rims with the nonstick spray or put the paper cups inches If using silicon pans, spray as directed and put on a cookie sheet.
Whisk the flour, baking powder, and salt into a large bowl until well mixed. Set aside.
Cut the marizpan into 1 inch pieces and place them in a food processor fitted with the chopping blade. Add the sugar, then pulse on and off until the mixture has a grainy consistency. Add the egg and process for 20 more seconds or until the mixture first forms a paste then turns into a ball. With the machine running, pour the milk in a slow stream through the feed tube, then pour in the oil and the almond extract. Process for 1 minute or until a smooth, thick paste is formed.
Add the paste to the the prepared flour mix and stir just until the flour is incorporated throughout. Do not overmix.
Fill the prepared tins three-quarters full. Use leftover batter for a second batch. Bake for 16 minutes, or until the tops are smooth and lightly browned and a toothpick comes out with a few moist crumbs attached.
Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and removed it from the tin. To assure the right texture, cool them for 30 minutes more on the rack before serving. If storing or freezing these, cool completely before sealing in airtight containers or freezer bags. These will stay fresh up to 24 hours at room temperature, or up to 1 month in the freezer.

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Reviews

It took 4 days for me to decide how to rate these. Initially, I loved just the top of the muffin because it turns out puffed and crunchy like an amaretti cookie, but I wasn't as fond of the very dense interior. Each day I had another muffin and couldn't believe that they stayed the same even after 4 days! Crunchy top and dense, nearly moist interior, and not a high rising dome. They are not intensely almond flavored, just a mildly almond, all-purpose muffin.

Cdubs