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Linzer Muffins

['1 cup whole almonds, toasted and cooled completely', '3/4 cup sugar', '1/2 teaspoon finely grated fresh lemon zest', '1 1/2 cups all-purpose flour', '2 teaspoons baking powder', '1/2 teaspoon salt', '1/4 teaspoon cinnamon', '1 cup whole milk', '3/4 stick (6 tablespoons) unsalted butter, melted and cooled', '1 large egg', '1/8 teaspoon almond extract', 'About 1/3 cup seedless raspberry jam', 'Confectioners sugar for dusting', 'a muffin tin with 12 (1/2-cup) muffin cups']

Put oven rack in middle position and preheat oven to 400°F. Grease muffin cups.
Grind almonds with sugar and zest in a food processor until almonds are finely ground.
Whisk together flour, almond mixture, baking powder, salt, and cinnamon in a large bowl. Whisk together milk, butter, egg, and almond extract in a small bowl, then stir into dry ingredients until combined.
Put a scant 1/4 cup batter into each muffin cup. Top each with 1 rounded teaspoon jam. Divide remaining batter among cups. Bake until golden and muffins pull away from edges of cups, about 20 minutes. Cool in pan on a rack 5 to 10 minutes, then turn out onto rack. Dust with confectioners sugar before serving.

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