I felt privileged this week to be invited to provide some healthy treats for a local wellbeing event hosted by a wonderful yoga teacher friend of mine. However my plans for raw chocolate brownies had to be rapidly abandoned when the heatwave struck, for fear they would simply ooze their way off the plate.
As such, these muffins were the result of a last minute baking panic, when I hunted through the cupboard for ingredients and inspiration and chucked everything I could find into some paper cases. If I say so myself the outcome was pretty delicious (even approved by the processed sugary snack-loving husband!) so I thought I’d share the recipe. As usual they can be adapted for all tastes – swop in sugar, dairy milk or gluten free flour depending on your dietary needs. The recipe is lovely and simple to remember because you simply chuck in 150g of almost all the ingredients. They are not overly sweet, which makes them a good breakfast or after-school option.
150ml oil (I used hazelnut, but sunflower or rape seed oil would work just as well.)
150ml almond milk
150g wholemeal self-raising flour
150g ground almonds
1/2 tsp baking powder
Zest of 2 lemons
150g fresh or frozen raspberries
Handful of flaked almonds
12 muffin cases
Preheat the oven to 180 and put 12 muffin cases into a muffin tray. Put the eggs, oil and milk into a large bowl and mix well. Add the rest of the ingredients except the raspberries and flaked almonds and stir well to remove any lumps, but don’t over mix. Fold in the raspberries, then divide the batter between the muffin cases. Sprinkle a few flaked almonds onto each one, and then bake in the oven for 20-25 minutes until golden brown on top and a skewer comes out clean.