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.