BLUEBERRY ALMOND MUFFINS

7-ounce package almond paste, grated
6 tablespoons cold butter, cut into small pieces
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon fresh grated lemon zest
1/2 teaspoon salt
3/4 cup milk
2 large eggs
1 cup blueberries, rinsed and stems removed

Preheat oven to 375 degrees F. Grease a 12-count muffin tin.

Add grated almond paste, butter, flour, sugar, baking powder, lemon zest and salt to a food processor fitted with a metal blade. Pulse until butter and almond paste are finely cut into the flour.

In a medium bowl, beat the milk with the eggs. Add the flour mixture and blueberries. Stir gently until ingredients are just incorporated (over-beating will make a tough muffin). Scoop batter into muffin tins.

Bake for 28 to 30 minutes or until tops are rounded and muffins are golden. Cool in pans a few minutes, and then transfer to a wire rack to finish cooling.

Cook's tip: Ice cream scoops are wonderful for scooping muffin batter quickly and uniformly.

Makes 12 muffins
Source: developed for Andre Prost Inc., Odense Almond Paste