Cast Iron Skillet Almond Bread (or muffins)

Cast Iron Skillet Almond Bread (from A Little Bit Crunchy A Little Bit Rock and Roll)

2 cups flour (whole wheat, white, or a mixture of both)

1 cup raw almonds (ground in the food processor until somewhat fine, 2 tablespoons reserved)

1 cup milk

1/2 cup sugar (plus 2 additional tablespoons to reserve)

3 tablespoons oil 

2 tablespoons butter

1 egg

2 teaspoons baking powder

1-2 tablespoons ground flax seed (optional)

1/2 teaspoon salt

1/2 teaspoon almond extract 

Preheat the oven, along with the cast iron skillet, to 375 degrees.  (If using a muffin tin, do not preheat.)

In a small bowl, mix 2 tablespoons of ground almonds and 2 tablespoons sugar- set aside.

Mix the flour, remaining ground almonds, sugar, optional flax seed, baking powder and salt together and stir with a whisk.

In another bowl, whisk together the milk, oil, almond extract and egg.

Pour the wet ingredients over the dry and stir just until combined. 

Add the 2 tablespoons of butter to the cast iron skillet and place it back in the oven until it melts.  When the butter is melted, swirl it around the sides of the skillet and pour off the extra butter into the batter.  Stir just until combined.

Pour the batter into the hot skillet and sprinkle with the reserved sugar/almond mixture.

Bake for about 25 minutes. 

Serve with butter and raspberry jam. This serves our family of five, two large wedges each.