On weekdays I usually have a protein-rich cereal with skim milk and some fruit, but on the weekends it can slide significantly depending on what’s in the house. Sometimes I stay good and have some delicious golden toasted sourdough with a thick slather of lush avocado, or if there’s cake and muffins in the house, you’ll find a repentant me half an hour later with crumbs still on my lips.
I’ve been good lately in that I’ve been saving the muffins until morning tea. And having ones with fruit, thank you, not with chocolate or choc-chips or what have you. So I was delighted when I saw this recipe in the book What Katie Ate by Katie Quinn Davies, because these babies would be perfect for my morning tea over the course of the working week and I also already had all of the ingredients in my fridge and pantry. While there’s quite a long list of ingredients, the recipe is devilishly simple and turns out ah-mazing. Trust me 🙂
These muffins are fragrant, light and deliciously nutty thanks to the addition of almond meal and toasted flaked almonds. The flaked almond and brown sugar topping gives them an irresistible crunch when they emerge from the oven. I’ve made some minor modifications, as well as not being bothered to buy strawberries and so instead used frozen raspberries, which I always have on hand in my freezer.
You will need:
- 1 + 1/2C (185g) self-raising flour;
- 65g almond meal;
- 130g caster sugar;
- 2 teaspoons baking powder;
- 1 + 1/2 teaspoons ground cinnamon;
- Finely grated zest of one lemon;
- Large pinch of fine salt;
- 1 teaspoon vanilla paste;
- 120g unsalted butter, melted & cooled;
- 2 eggs, lightly beaten;
- 3/4C (180ml) skim milk;
- 1 apple, peeled, cored and cut into small 1cm cubes (I used Fuji as it was all I had);
- About a handful of frozen raspberries, defrosted;
- 50g flaked almonds;
- 1-2 tablespoons brown sugar
Preheat the oven to 180 degrees Celcius and line a 12 hole muffin tin with paper cases.
Place the flour, almond meal, caster sugar, baking powder, cinnamon, lemon zest and salt in a bowl and mix well.
In a separate bowl, mix together the vanilla paste, melted butter, beaten egg and the milk.
Make a well in the centre of the dry ingredients before pouring in the wet ingredients, mixing with a wooden spoon to gently incorporate.
Spoon the batter into the prepared tin, filling each case to about three-quarters full.
Sprinkle the tops with the flaked almonds and brown sugar, before baking for 25-30 minutes or until a skewer inserted into the middle of a muffin comes out clean.
Downright irresistible 😀 xx