So this recipe is a swansong for summer's princess of red berries: a muffin speckled with the last of British raspberries, fragrant orange zest and lovely ground almonds - with a helping hand from some yogurt too. The method? Couldn't be easier, so no excuses, get baking!
Makes 6-8 jumbo muffins or 12-14 regular ones. These freeze like a charm...
- 200g ground almonds
- 100g melted butter
- 125g plain flour
- 125g caster sugar
- 2 eggs, lightly beaten
- 2 tsp baking powder
- 1/4 tsp baking soda
- juice and zest of two small oranges
- 75ml yoghurt - milk will do fine, just happened to have yogurt to hand...
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 150g raspberries - reckon chopped dried apricots would work too (a la the great birthday cake my flatmate made last week!)
Preheat oven 190ºC, and line the muffin tins with parchment paper or lightly oil each cup
Put all dry ingredients in a large mixing bowl, add the eggs, melted butter, yogurt, and stir through, then add the raspberries, scoop into muffin tins and bake for 20-25 minutes (longer for larger muffins, add 10 mins extra)
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