You can never go wrong with muffins. They’re easy to make and go pretty much well with everything. And they can cheer you up on a gloomy rainy day. It’s September, a new academic year has started and it hasn’t stopped raining ever since my boyfriend’s first lecture. We all know that when you go back to school the summer is over, right? In an attempt to ignore the grey weather out of my window, I got busy in the kitchen and prepared some nice almond muffins.
I’m no big fan of almond milk, but I decided to give it a second chance to try a recipe I recently found online that called for almond milk. Still, I only needed half of the carton, so I had to come up with an idea to use it all up. As I have already acknowledged, vegetable milks are wonderful in cakes, in particular I love using rice milk in cake batters. Since I recently bought a package of almond flour (I have to find the courage to try and make macarons, so I bought almond flour in hope to motivate myself to just do it), I decided to use the almond milk leftovers together with almond flour to make very almondy sweets. And I baked some almond muffins.
Almond muffins (yields 12):
- 150 g sugar
- 100 g almond flour
- 100 g flour
- 2 tsp baking powder
- 1/2 tsp cocoa powder
- 1 egg
- 50 ml vegetable oil
- 200 ml almond milk
- toasted sliced almonds for decoration
Preheat oven to 175°C. In a bowl combine flours, sugar, baking powder and cocoa. This little amount of cocoa will give these muffins a nice brownish shade and its bitterness will enhance the almond flavour. In another bowl, lightly beat the egg and the oil. Add the almond milk and stir well. Cow milk can be used as well, but almond milk will give these muffins a richer almond flavour. Pour milk mixture into flour mixture and stir with a rubber spatula. Line a muffin tin with paper cups and divide the batter evenly. It is quite liquid, so it can be directly poured into the paper cups. Lastly, sprinkle the top of each muffin with toasted sliced almonds; those are very light and will not sink to the bottom, thus creating a very nice decorative effect once baked. Bake for about 25 minutes, or until a toothpick inserted in the middle comes out clean.
These muffins are very soft and have a wonderful almond flavour. They are perfect in the morning for a sweet breakfast, or in the afternoon with a nice cup of vanilla flavoured black tea.