Almond and Sultana Muffins

I admit, I only really made these muffins as I had an idle hour to fill. However, they were rather well received, so thought I’d better share the recipe! The best thing about this one is it’s versatility and you have free reign to tinker as you see fit. I’ve gone with sultanas and finished with flaked almonds, but you could use other fruits and nuts, chocolate chips or even really naughty things like chunks of toffee or smarties!

Prep time: 15 Mins

Baking Time: 30-35 Mins

110g Ground Almonds

50g Wholemeal Self Raising Flour

1/2tsp Baking Powder

150g Light Soft Brown Sugar

125ml Vegetable Oil

2 Large Eggs (Beaten)

1/2tsp Vanilla Extract

1/2tsp Almond Extract

1/2tsp Orange Extract

200g Sultanas

A handful of Flaked Almonds

Let us begin. Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with nine paper cases. In a large mixing bowl mix together the ground almonds, flour and baking powder, then add the sugar and repeat. Make a large well in the middle, then pour in the oil, eggs and extracts. Mix to combine, getting right to the bottom of the bowl, then fold through the sultanas.

Spoon the batter equally into your cases and scatter the flaked almonds over each. Bake in the centre of the oven for around 30-35 minutes, until a sharp knife inserted into one of the muffins comes out clean. When you are happy that the muffins are baked remove from the oven and leave for 5 minutes. This just allows the muffins to firm up a bit as the tray cools. Transfer each muffin carefully to a wire rack to cool and your work is done!