Almond, Apricot and Chopped Nut Muffins. Incredibly light and fluffy, ideal for a mid-morning treat.
You will need a 12 hole bun tin and disposable paper muffin cases for this recipe.
Preheat your oven to 180ºC, gas mark 6.
Melt the butter and put to one side.
Put the flour, ground almonds, bicarb, baking powder, chopped apricots and caster sugar into a bowl and lightly combine.
In a separate bowl, add the milk, egg, vanilla essence and melted butter and whisk together.
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.
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.
Place on the middle shelf of the oven for 15 minutes. Remove and cool on a wire tray before serving.
Ingredients
Directions
You will need a 12 hole bun tin and disposable paper muffin cases for this recipe.
Preheat your oven to 180ºC, gas mark 6.
Melt the butter and put to one side.
Put the flour, ground almonds, bicarb, baking powder, chopped apricots and caster sugar into a bowl and lightly combine.
In a separate bowl, add the milk, egg, vanilla essence and melted butter and whisk together.
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.
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.
Place on the middle shelf of the oven for 15 minutes. Remove and cool on a wire tray before serving.