Santa Lucia Muffins

Find out more about December 13th or Santa Lucia Day here.

Recipe yields 10 to 12 muffins

3 Tablespoons unsalted butter

1 teaspoon saffron threads

3 Tablespoons sugar, divided

1 cup buttermilk

2 egg whites

1 ¾ cups unbleached, all-purpose flour

1 teaspoon double-acting baking powder

½ teaspoon baking soda

½ teaspoon salt

2 Tablespoons finely-chopped almonds

½ cup raisins

Preheat the oven to 200 degrees C. Grease the muffin pan. Melt the butter over low heat; set aside to cool somewhat. 

Briefly toast the saffron threads in a pan on the stove over low heat, shaking the pan continually to prevent burning. Remove from heat when the threads begin to smell like saffron; the threads should not change color. If you’re not sure, it’s better to undercook than overcook. 

Grind the threads together with 1 teaspoon of the sugar using a mortar and pestle until finely ground. Pour the buttermilk into a medium bowl. Add the saffron-sugar mixture and stir to dissolve. Add the egg whites, 2 tablespoons water and the cooled, melted butter; stir well. 

In a larger bowl, whisk together the flour, baking powder, baking soda, salt, and the remainder of the sugar; add the chopped almonds and whisk again Form a well in the center of the dry ingredients and pour in the wet ingredients and the raisins. Using a rubber spatula or wooden spoon, stir as gently as possible until the wet and dry ingredients are just barely incorporated. (Over-mixing causes tough muffins.) Batter will be very thick. Spoon the batter into the muffin cups. 

Bake 15 or 20 minutes or until a toothpick inserted in the center of a muffin comes out clean and muffin tops are just beginning to turn golden brown, Cool on a rack.