Servings: 6 muffins
4 ounces fresh blackberries
½ cup all-purpose flour
1½ tablespoons almond paste
¾ tablespoon baking powder
¼ cup granulated sugar
⅛ teaspoon salt
4 tablespoons unsalted butter, softened
¼ cup buttermilk
1 teaspoon pure vanilla extract
2 teaspoons vegetable oil
Preheat the oven to 375°F.
In a bowl, cream the butter and sugar. Add flour, baking powder and salt. Mix using the back of a fork (or a stainless-steel pastry blender) until it forms sandy crumbs of butter, sugar and flour. Add almond paste and vanilla extract. Slowly add the buttermilk and blend until it forms a barely wet mixture. Do NOT over-mix. Plastic wrap and chill in the refrigerator for at least 30 minutes.
Spray the inside of a 6-cavity silicone heart mold with oil. Fill the molds with the mixture. Add 3 blackberries per mold.
Place on a baking sheet and bake at 375°F for 18-20 minutes until golden. Allow to cool for 10 minutes. Delicately unmold the muffins. Transfer to individual serving plates and serve warm with hot Vietnamese coffee.
I used Odense brand almond paste. I love it for when I need a shortcut. This produces delicious pastries. I will post more recipes with it soon. But if you have a nut allergy (which is the case for one person in our household), you can omit it and the muffins will still be just as good.