Tuesday, 4 December 2012

(Almost) Dairy Free Muffins!

I wanted a muffin recipe that was quick, easy and flexible so I had a go at this one. Luckily, it worked out beautifully! The sponge has a great texture, both moist and biscuity and although I love the combination of flaked almonds, chocolate and orange there is loads of room for manoeuvre. You can use all sorts instead if you fancied experimenting, from fruit, to spices, to even pieces of fudge. Just give what you think will work a try, I've no doubt they'll be amazing!

Prep time: 10 Mins
Baking time: 25 Mins
200ml Vegetable Oil
150ml Maple Syrup
3 Medium Eggs
125g Plain Flour
100g Ground Almonds
1tsp Baking Powder
50g Light Muscovado Sugar
The Zest of 1 Orange
50g Dark Chocolate (Roughly Chopped)
50G White Chocolate (Roughly Chopped)
A handful of flaked almonds

This one is a doddle so let's get to it! Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with 9 cases. In a large jug or bowl pour in the oil, along with the maple syrup. Crack in the eggs and mix it all together, then set to one side. In a fresh large bowl mix together the flour, ground almonds and sugar. If the sugar is a bit lumpy use your hands to crumble it all together. Pour in the wet ingredients, along with the orange zest and beat it together until you have a smooth batter. Pour evenly into your cases, then sprinkle over the chocolate and almonds. Bake in the centre of the oven for around 25 minutes, until a metal skewer can be cleanly removed when inserted into the middle of one of the cakes. Remove from the oven when cooked, and after about 10 minutes remove the tin and leave to cool on a wire rack. Ta dah!

No comments:

Post a Comment