linzer muffins

dah lama tak buat muffins utk anak2 bawak kesekolah..
sblm subuh tadi dah turun godek2 dapur
utk buat linzer muffins yg dah berhari2 dikelebek resepinya
kat technicolorkitchen nampak sgt sedap!
tapi saya belum sempat rasa..
rupa muffins yg saya buat sangat pucat lesi - langsung tak berseri :|
kak insyirah yg tengah demam tak selera nak bawak kesekolah
abang gebu dah makan 2 ketul tapi akhirnya taknak bawak jugak
sayu rasa hati ummi..
takpalah.. bukan rezeki classmate kakak & abang..
insyaallah kawan2 di ofis ummi boleh tlg makan :)
lagipula pagi ni ada acara angkut mengangkut..
boleh jamu muffins yg entah apa rasa ni..

sumber: technicolorkitchen

• 1 ½ cups (210g) all-purpose flour
• 1 ½ cups (150g) almond meal (finely ground almonds)
• ¾ cup (150g) superfine sugar
• ½ teaspoon finely grated lemon zest
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 cup (240ml) whole milk, room temperature
• 6 tablespoons (¾ stick/84g) unsalted butter, melted and cooled
• 1 large egg
• 1 teaspoon vanilla extract
• about 1/3 cup raspberry jam
• confectioners’ sugar for dusting

1. Preheat the oven to 200°C/400°F. Butter a muffin pan with twelve ½ cup capacity muffin cups.
2. Whisk together flour, almond meal, sugar, lemon zest, baking powder, salt, and cinnamon in a large bowl. 
3. Whisk together milk, butter, egg and vanilla extract in a small bowl, then stir into dry ingredients just until combined – do not overmix; batter should be lumpy.
4. Put a scant ¼ cup batter into each muffin cup. Top each with 1 rounded teaspoon jam. Divide remaining batter among cups. 
5. Bake until golden and muffins pull away from edges of cups, about 20 minutes. Cool in pan on a rack 5 to 10 minutes, then turn out onto a rack. 
6. Dust with confectioners’ sugar before serving. <-- tak buat ni. 

gambar akan diupload malam nanti, insyaallah.