"These muffins are really simple to make and you could add different fruits and flavourings to the basic recipe."
Chantal x
Blueberry, almond and cinnamon muffins.
Ingredients
- 225g / 1 1⁄2 cups plain flour
- 120g / 1⁄2 cup sugar (I use unrefined granulated)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt (Iuse pink Himalayan)
- 185ml / 3⁄4 cup almond milk (or soya milk)
- 60ml / 1⁄4 cup oil (I use ground nut, but veg or rapeseed is good too)
- 100g / 1 cup fresh blueberries (reserve some to top)
- 100g / 1/2 cup Flaked almonds (reserve some to top)
Contributed by _Chantal Denny
Preparation time: 15 minutes
Cooking time: 20 minutes
Difficulty: Easy
Serves 8 people
Instructions
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Preheat the oven to 200C / GM6 / aga mod hot
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Weigh & sieve the flour, sugar, salt, baking powder and cinnamon into a mixing bowl and mix to combine.
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Measure the milk and oil into a jug and whisk to combine.
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Pour the liquid into the dry ingredients, mix until just combined (don’t over mix) then add the blueberries and almonds and fold in gently.
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Spoon the batter into small paper muffin cases (approx 8) and top with the reserved blueberries and almonds.
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Bake for 20-25 minutes or until risen, golden and an inserted skewer comes out clean.
Serving Suggestion
Serve still warm with a hot drink for a mid morning treat!
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