Friday, November 16, 2012

Fruit and Almond Muffins

Muffins are so easy to make! They can be mixed up in just 10 minutes and baked in another 20, and you can throw whatever you have in the cupboard into the mixture. This time around I had a bag of frozen berries and some half empty bags of almonds - I think replacing some of the flour with ground almonds made the muffins a little denser, but they were also very moist and delicious. A little too easy to eat though so you will want to make sure that you have plenty of people to share them with!


Fruit and Almond Muffins


1/2 cup ground almonds
1 1/2 cup plain flour
4 teaspoons baking powder
1 cup sugar
1/2 teaspoon cinnamon
1 cup flaked almonds
2 cups frozen mixed berries
1 egg
1/4 cup oil
1 cup milk
1 teaspoon vanilla extract

Preheat the oven to 200 degrees celsius and line a muffin tray with paper liners.

In a large bowl, combine the dry ingredients, then stir the frozen berries in so that they become coated with flour (I read once that it helps them to keep their shape and not leak colour everywhere).

In a small bowl whisk together the egg, oil, mik and vanilla extract.

Pour the wet mixture into the dry and gently fold the dry ingredients over, until the mixture is just combined. It is OK if there are still pockets of flour left.

Spoon the mixture into the prepared muffin tin as evenly as possible, then tap the tray on the bench to help the mixture sink into any air-bubbles.

Bake the muffins for 20 minutes, then let them cool for a few minutes before you remove them from the tray.

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