Jane Dough's Blackberry Butter Buds
6 & 1/2 Tblsp. Butter
1/2 Cup sliced Almonds
3/4 Cup & 1 Tblsp. Powdered Sugar
3 Large Egg Whites
1 Tblsp. Honey
1 Tblsp. DiSaronno ( For those not familiar, this is an Almond flavored Italian Liquor; don't want to buy a whole bottle? Consider buying a miniature of this Amaretto)
1/2 Cup Pastry Flour ( Perfectly fine to use All Purpose Flour; I keep King Arthur Pastry Flour on hand for morning baking bad girl decadence)
1 Cup Fresh ( preferable) or Frozen Blackberries
Melt butter in a small saucepan over medium heat, simmering and stirring/ scraping browned bits constantly until the butter is browned. Take care to not burn the butter, as it will burn easily if unattended. Let cool.
Meanwhile, Food process the Sliced Almonds until finely ground.
Place the ground Almonds in a medium mixing bowl. Add in the Powdered Sugar and mix with the Almonds. Then Add in the 3 Egg Whites and mix until smooth. Add in Honey and DiSaronno and mix through. Then add the Flour mixing thoroughly. Cover the Bowl. Chill the batter for about an hour. ( Go treat yourself to a lovely Bubble Bath, while Breakfast batter chills.... why not?! :) )
Once your batter is chilled for an hour, Preheat Oven to 350'. Lightly grease a Muffin pan with cooking spray. Fill each Muffin cup 3/4 full with batter.
Press 3 fresh Blackberries into each Muffin. Sprinkle each Muffin with Turbinado Sugar. Bake. yields 9 muffins.