Almond, Apricot and Chopped Nut Muffins

AuthorBobCategoryDifficultyBeginner

Almond, Apricot and Chopped Nut Muffins. Incredibly light and fluffy, ideal for a mid-morning treat.

Almond Apricot and Chopped Nut Muffins

Yields12 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

 75 g Butter
 250 g Self Raising Flour
 25 g Ground Almonds
 0.50 tsp Bicarbonate of Soda
 1 tsp Baking Powder
 75 g Caster Sugar
 100 g Ready to Eat Apricots, chopped
 200 ml Milk
 1 tsp Almond Essence
 1 Egg
 50 g Chopped Nuts

1

You will need a 12 hole bun tin and disposable paper muffin cases for this recipe.

Preheat your oven to 180ºC.

2

Melt the butter and put to one side.

3

Put the flour, ground almonds, bicarb, baking powder, chopped apricots and caster sugar into a bowl and lightly combine.

4

In a separate bowl, add the milk, egg, vanilla essence and melted butter and whisk together.

5

Add the milk mixture to the main ingredients and fold in very lightly, using a spatula. Only mix until you lose sight of the white flour. The mixture is meant to be lumpy.

6

Using the bun tin and muffin cases, spoon the mixture evenly into the twelve cases. Sprinkle the chopped nuts onto the top of each muffin.

7

Place on the middle shelf of the oven for 15 minutes. Remove and cool on a wire tray before serving.

Ingredients

 75 g Butter
 250 g Self Raising Flour
 25 g Ground Almonds
 0.50 tsp Bicarbonate of Soda
 1 tsp Baking Powder
 75 g Caster Sugar
 100 g Ready to Eat Apricots, chopped
 200 ml Milk
 1 tsp Almond Essence
 1 Egg
 50 g Chopped Nuts

Directions

1

You will need a 12 hole bun tin and disposable paper muffin cases for this recipe.

Preheat your oven to 180ºC.

2

Melt the butter and put to one side.

3

Put the flour, ground almonds, bicarb, baking powder, chopped apricots and caster sugar into a bowl and lightly combine.

4

In a separate bowl, add the milk, egg, vanilla essence and melted butter and whisk together.

5

Add the milk mixture to the main ingredients and fold in very lightly, using a spatula. Only mix until you lose sight of the white flour. The mixture is meant to be lumpy.

6

Using the bun tin and muffin cases, spoon the mixture evenly into the twelve cases. Sprinkle the chopped nuts onto the top of each muffin.

7

Place on the middle shelf of the oven for 15 minutes. Remove and cool on a wire tray before serving.

Almond, Apricot and Chopped Nut Muffins

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