oh baby!

these wee ones are really a cross between a muffin and a cake and are perfect for when you feel the need for something small. of course, you need to stop after one or two and wait at least 10 minutes before going for the next one :)).

made using whole almonds, ground almonds and almond extract (essence), this pretty much covers the ground for adding a good almond flavour — save the addition of almond paste (marzipan) [which i didn't add this time .... see the recipe for that part].

the only thing specific to this recipe is using baby muffin pans which can pretty much readily be found in many shops these days. if you don't have a pan like that, you can make them larger in regular-sized muffin tins. remember, you'll have to bake them for longer as they are much larger.

these can be frozen nicely.

baby almond orange poppyseed muffins

makes 36 baby muffins

ingredients:

dry:

1 1/2 c all purpose flour
1/2 c finely ground almonds
1 c sugar
1 tsp baking powder
1 tbsp poppy seeds
3/4 tsp salt

wet:

2 eggs
1/2 c oil
3 tbsp applesauce
3/4 c (200 mL) milk or soy milk
1 1/2 - 2 tsp almond extract
2 tbsp orange zest, finely ground

36 whole blanched almonds

optional: place 1/2 tsp marzipan (almond paste) in each by spooning in half the batter, then adding the paste in the center and finishing off with the top layer of batter. add the blanched almond on top of that before baking.

method:

grease 3 baby muffin tins with butter or margarine and set aside.

preheat the oven to 350F (180C).

mix dry ingredients together in a medium sized bowl.

in another bowl, mix together the wet ingredients and whisk to blend.

blend the wet ingredients into the dry and mix. do not beat or overmix. just make sure the flour is completely incorporated.

fill each muffin hole almost to the top and place a single almond on each.

bake for about 18- 22 minutes or until the edges are turning golden brown.

remove from oven and let cool 5 minutes then remove from tins to let cool further. i turn mine on their sides to cool.

enjoy!