Baked Good / Breakfast

“Laguna Beach” Almond Breakfast Muffins

Laguna Beach Muffins

We spent the Thanksgiving holiday in Southern California, far away in body and spirit from our traditional celebration in Maine that included post-brunch pond hockey at Family Ice in Falmouth.  Well that’s not exactly true.  Ice hockey was replaced by surfing beach volleyball, and the fantasy of a family Ultimate game (Gus forgot his Frisbee….)

Café Zinc in Laguna was a happy “find.”  They offer a variety of egg dishes (with a side of conventional or GF toast), make excellent cappuccino, and serve better than average pastries, including a tasty GF muffin.  In fact the muffin is tastier than most of the other pastry.  Below is my attempt to recreate it in Maine.

Which reminds me: where are the in-house taste testers when you need them?! Experimental baking was a LOT easier when the boys and their friends were constantly in and out.  Today’s saving grace is my Discussion Group meeting – those gals are pretty willing to sample things coming out of the kitchen.

“Laguna Beach”  Almond Breakfast Muffins

Makes 12 regular sized muffins

CLICK HERE TO PRINT RECIPE

Ingredients:

4 oz. Almond Paste (grated or torn into small pieces.)

3 oz. (approximately 1/3 cup) brown sugar

2 Large Eggs, room temperature

½ cup oil

5 oz. GF Flour Mix

1 oz. chestnut or sorghum flour

½ t. baking powder

½ t. baking soda

1/8 t. salt

¼ cup whole milk (room temp.)

(Feel free to substitute sour cream or buttermilk.  Each will give you a different consistency.)

3 oz. currants or chopped raisins

1 t. orange zest (optional)

Instructions:

Oven: 350 F; muffin pan prepared with paper liners or sprayed with oil.  Rack set in the middle of the oven.

(You’ll note that I used one that creates mini “bundt” cakes.  I like the post in the center because it allows the GF batter to cook evenly – no goopy centers.)

  1. In a Kitchen Aid style mixer (or with a hand mixer) mix the almond paste and sugar until evenly blended.
  2. Add the eggs one at a time, beating after each addition to blend.
  3. Add the oil and mix to blend.
  4. In a small bowl combine the dry ingredients.  (Your flour mix should equal a generous cupful.)
  5. Add the flour mix to the almond/sugar/egg mixture alternately with the milk, in thirds, ending with the dry ingredients.  Scrape down the bowl as necessary.
  6. Fold in the currants with a rubber spatula.
  7. Pour the batter into the muffin pan at least ¼ inch from the top.
  8. Bake at 350 F for 20 minutes or until lightly browned and slightly firm to the touch.
  9. Let rest in the pan for 5-10 minutes before removing, or cool completely.
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