Ingredients: 1 1/4 cup sef-rising flour,1/2 cup almond meal,1 1/2 teaspoon baking powder,1/4 teaspoon baking soda,1 1/2 teaspoon cinnamon,1/4 teaspoon nutmeg,1/4 teaspoon salt,1/2 cup + 2 tablespoons unsalted butter, room temperature,1/2 cup granulated sugar,2 large eggs, room temperature,3/4 cup sour cream or plain yogurt (I used light sour cream),2 teaspoon vanilla extract or DAVE’s vanilla and coffee syrup,zest from 1/2 lemon (1 tablespoon),1 apple, peeled, cored, cut into 1/4″ dice,1/2 cup dried cherries,1 pear, peeled, cored,cut into 1/4″ dice,2 tablespoon light brown sugar,1/4 cup sliced blanched almonds
Instructions:
- Preheat oven to 350 degrees
- Line 12 cup muffin tin with liners and spray with baking spray. Line a tray with almond slices and sit in oven for 4-5 minutes until almonds are just starting to toast, but not brown.
- Remove pan and let cool.
- Place flour, almond meal, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl and mix well to combine. Set aside
- In a mixer beat 1/2 cup of the butter and sugar until creamed.
- Add one egg at a time until mixed. Scrape down sides of mixer and add sour cream, zest and vanilla blend.
- Add flour ingredients and mix until just blended (do not over-mix)
- Remove bowl from mixer and by hand add apple and cherries, mixing.
- Spoon mixture into each cup filling about 2/3 of the way.
- In a small bowl combine, pear, brown sugar, 2 tablespoons of butter and almonds and combine.
- Place on top of each muffin.
- Bake for 25-30 minutes or until the center of a muffin comes out clean.
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