APRICOT AND ALMOND CORNMEAL MUFFINS
These muffins’ best place is at the breakfast table, embellished with roasted fruits. Apricots, plums, quince, figs and cherries are some of my favourites.
Makes: 12 muffins
10 to 12 apricots
A sprinkle of sugar
1 cup plus 1 tbsp (265 mL) unsalted butter, at room temperature
15 1/2 oz (440 g) almond paste (a least 60 per cent almonds), broken into pieces
1/4 cup plus 2 tbsp (90 mL) sugar
Zest of 1 orange
3 eggs
2 tsp (10 mL) baking powder
1/2 tsp (0.5 mL) salt
1 3/4 cups plus 2 tbsp (460 mL)
fine cornmeal
1. Prepare the fruit. Slice the apricots into quarters and toss in a bowl with a sprinkle of sugar. Set aside to macerate.
2. Preheat the oven to 375 F (190 C; 340 F or 170 C convection). Double-line a 12-cup muffin pan with paper liners. (I suggest using two liners per muffin because the fruit makes these particularly juicy.)
3. In a stand mixer, cream the butter, almond paste, sugar and orange zest until pale and fluffy. Add the eggs slowly and mix well.
4. In a separate bowl, whisk together the baking powder, salt, and cornmeal. Add this to the butter mixture and mix well. Scoop into the lined muffin pan and press the pieces of fruit on top of the muffins.
5. Bake the muffins for about 30 minutes, until an inserted skewer comes out clean and the tops of the muffins spring back to the touch.
6. Allow to cool for about 10 minutes before removing from the tin. These keep well for up to 4 days in an airtight container.
Note: For extra luxurious muffins, roast the fruit first. Cut the fruit into quarters and place, cut side up, in a roasting pan. Sprinkle with sugar and a little water, and taste. Depending on the ripeness and the variety of the fruit, you may want to add half a scraped vanilla pod, the zest of 1 orange or lemon, or half a cinnamon stick. Roast for 35 to 45 minutes, until soft and a little caramelized. Use a bit more fruit as it shrinks in the cooking.