So I've been messing about with muffins lately and am quite in love with these. They are light yet super moist and taste fantastic - best muffins I've made. They are quite versatile, so versatile they were almost a 'Back to Basics' post :-) I first made them raspberry almond and loved them, as I do love raspberries and don't bake with them enough. I never got a photo of them though as they were too yummy!
These are just as good, classic blueberry muffins with a hint of almond extract. I picked up some almond cream down in the Quay Co-op in Cork. I had never seen it before and was keen to try it. The first batch was with full almond cream and fantastic. The second batch I used half soy cream, half rice milk and honestly was just as good - I couldn't tell the difference. Which is good as I assume this almond cream will be hard to find ;-)
Berry Almond Muffins - makes about 10
200g plain flour
100g caster sugar
2 tsp baking powder
1/4 tsp salt
100ml soy cream and 100ml rice milk OR 200ml almond cream
100ml vegetable oil
1 tsp vanilla extract
1/2 tsp almond extract
130g fresh or frozen berries - raspberries particularly good!
Line or grease 10 muffin tins or cases. Preheat the oven to 190C. Mix all dry ingredients together and set aside. Whisk all wet ingredients together then pour over dry ingredients and fold in quickly with a spatula - do not overmix, lumps are ok. Spoon in to muffin tin or cases about 3/4 full and bake for 25 minutes, or until slightly golden and springy to the touch. Let cool on rack in tin for 10 minutes then remove from tin to fully cool. Dust with powdered sugar if you like.
Nutritional Information: based on 1 muffin out of 10
Sat Fat: 0.9g
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