Almond Buns Recipe
Ingredients
| All-purpose flour - 1 cup | ||
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground almonds | 1/2 Cup (16 tbs) | |
| Margarine | 1/2 Cup (16 tbs) | |
| Maple syrup | 6 Tablespoon | |
| Almond extract - 2 to 3 drops | ||
| Eggs | 2 Small, slightly beaten | |
| Almonds - chopped, to garnish | ||
| Shortening - for greasing | ||
Directions
GETTING READY
1) Preheat oven to temperature of 375 degrees.
2) With the shortening, brush twelve 12 1/2x1 ¼-inch muffin cups.
MAKING
3) Into a bowl, sift the baking powder, salt and flour. Add the ground almonds and stir well till mixed.
4) Beat the margarine in a separate bowl till it is very soft and creamy.
5) Add the syrup, a bit at a time, beating well after every addition to mix thoroughly. Add the extract and beat well. Next, beat in the eggs very gradually.
6) With the help of a large metal spoon, fold in the almond mixture and flour.
7) Into the prepared muffin cups, spoon the batter, dividing it equally between the 12 cups.
8) Garnish with a few chopped almonds (lightly sprinkle them over each muffin).
9) Bake in the preheated oven for 15 to 20 minutes, till the muffins are well-risen and golden brown in color. They should be springy to touch when done.
10) Let the muffins cool for 1 to 2 minutes and then remove them from the cups. Transfer to a wire rack and, if preferred, sprinkle with confectioners-€™ sugar. Let the muffins cool completely.
SERVING
11) As soon as the muffins are cold enough, put them on a serving plate and serve. These can be stored in an airtight container for future use as well.
1) Preheat oven to temperature of 375 degrees.
2) With the shortening, brush twelve 12 1/2x1 ¼-inch muffin cups.
MAKING
3) Into a bowl, sift the baking powder, salt and flour. Add the ground almonds and stir well till mixed.
4) Beat the margarine in a separate bowl till it is very soft and creamy.
5) Add the syrup, a bit at a time, beating well after every addition to mix thoroughly. Add the extract and beat well. Next, beat in the eggs very gradually.
6) With the help of a large metal spoon, fold in the almond mixture and flour.
7) Into the prepared muffin cups, spoon the batter, dividing it equally between the 12 cups.
8) Garnish with a few chopped almonds (lightly sprinkle them over each muffin).
9) Bake in the preheated oven for 15 to 20 minutes, till the muffins are well-risen and golden brown in color. They should be springy to touch when done.
10) Let the muffins cool for 1 to 2 minutes and then remove them from the cups. Transfer to a wire rack and, if preferred, sprinkle with confectioners-€™ sugar. Let the muffins cool completely.
SERVING
11) As soon as the muffins are cold enough, put them on a serving plate and serve. These can be stored in an airtight container for future use as well.
Chef
