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1
Position oven rack in center of oven and preheat oven to 375F Spray the muffin tin cups and rims with the nonstick spray or put the paper cups inches If using silicon pans, spray as directed and put on a cookie sheet.
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2
Whisk the flour, baking powder, and salt into a large bowl until well mixed.
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3
Set aside.
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4
Cut the marizpan into 1 inch pieces and place them in a food processor fitted with the chopping blade.
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5
Add the sugar, then pulse on and off until the mixture has a grainy consistency.
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6
Add the egg and process for 20 more seconds or until the mixture first forms a paste then turns into a ball.
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7
With the machine running, pour the milk in a slow stream through the feed tube, then pour in the oil and the almond extract.
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8
Process for 1 minute or until a smooth, thick paste is formed.
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9
Add the paste to the the prepared flour mix and stir just until the flour is incorporated throughout.
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10
Do not overmix.
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11
Fill the prepared tins three-quarters full.
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12
Use leftover batter for a second batch.
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13
Bake for 16 minutes, or until the tops are smooth and lightly browned and a toothpick comes out with a few moist crumbs attached.
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14
Set the pan on a wire rack to cool for 10 minutes.
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15
Gently rock each muffin back and forth to release and removed it from the tin.
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16
To assure the right texture, cool them for 30 minutes more on the rack before serving.
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17
If storing or freezing these, cool completely before sealing in airtight containers or freezer bags.
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18
These will stay fresh up to 24 hours at room temperature, or up to 1 month in the freezer.
