Linzer Muffins

• 1 cup whole almonds, toasted and cooled completely
• 3/4 cup sugar
• 1/2 teaspoon finely grated fresh lemon zest
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup whole milk
• 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
• 1 large egg
• 1/8 teaspoon almond extract
• About 1/3 cup seedless raspberry jam
• Confectioners sugar for dusting
• Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

1. Put oven rack in middle position and preheat oven to 400F.
2. Grease muffin cups.
3. Grind almonds with sugar and zest in a food processor until almonds are finely ground.
4. Whisk together flour, almond mixture, baking powder, salt, and cinnamon in a large bowl.
5. Whisk together milk, butter, egg, and almond extract in a small bowl, then stir into dry ingredients until combined.
6. Put a scant 1/4 cup batter into each muffin cup.
7. Top each with 1 rounded teaspoon jam.
8. Divide remaining batter among cups.
9. Bake until golden and muffins pull away from edges of cups, about 20 minutes.
10. Cool in pan on a rack 5 to 10 minutes, then turn out onto rack.
11. Dust with confectioners sugar before serving.

whole almonds, sugar, lemon zest, flour, baking powder, salt, cinnamon, milk, unsalted butter, egg, almond, seedless raspberry, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/linzer-muffins-231396 (may not work)