Blueberry and Almond Muffins

Sun, 8 October 2017

ingredients:

1 teaspoon golden syrup

1 teaspoon vanilla extract

1 teaspoon almond essence

30g ground almonds

250g flour

200g sugar

1 tablespoon baking powder

1 teaspoon salt

2 medium eggs

60ml  oil

4 tablespoons butter (or margarine - melted)

190ml milk

125g blueberries

Tablespoon nibbed almonds

 

method:

1.  Preheat the oven to 350°F/175°C/Gas mark 4.

2.  Combine and sift the flour, ground almonds, sugar, baking powder and salt.

3.  Make a well and place the eggs, oil, butter, milk, syrup, vanilla extract and almond essence in it. 

4.  Combine without over mixing and add the blueberries holding back 12.

5.  Spoon into a muffin tray lined with wax paper. 

6.  Top each one with a blueberry and sprinkle the nibbed almonds.

7.  Bake in oven for 25 minutes.