Almond Yogurt Muffins

By Rachel

A friend of mine gave me a can of Odense Almond Paste and I was so intrigued by it (I had never heard of almond paste before) and was so excited to use it because I love ANYTHING almond flavored (remember Good Humor almond ice cream bars?  Oh my gosh...).  I found this recipe on the Odense website.  These muffins are incredibly almondy and sweet - and they have the dense consistency of a good wedding cake.  Enjoy! 

You will need:

2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-7 oz can of almond paste, grated (which is weird because it's kind of mushy)
1 Tbs lemon zest (from 1 lemon)
1/2 stick (4 tablespoons) butter, melted
1 cup vanilla yogurt
1 egg
Course sugar for sprinkling on top (optional)

Directions:

Preheat the oven to 375F.  Grease or line your muffin tin.  Grate your almond paste and set aside.  Then sift the flour, sugar, baking powder, baking soda and salt into a bowl.   

Add the almond paste and lemon zest to the flour mixture.  Mix by hand until all pieces of almond paste and rind are coated with flour and don't clump together.  

In another bowl beat the butter, yogurt and egg.  Make a well in the center of the flour mixture and pour in the liquid ingredients. Beat until ingredients are just combined.  Use an ice cream scooper to fill your muffin tin and sprinkle tops with sugar, if using.  

Bake muffins for 18 - 20 minutes, or until golden on top and a cake tester comes out clean.  


Enjoy!