Plum, oat and almond muffins

Dense, moist, sweet muffins with plum and almond chunks. The recipe comes form this website.

Ingredients for 10 - 12 muffins:

• 350g stoned plums ( I had frozen and thawed them before baking)
• 1 egg
• 115g melted butter
• 150 ml milk
• 1/2 tsp almond extract
• 115g flour
• 1 tsp baking powder
• pinch of salt
• 100g cane sugar
• 85g rolled oats
• 25g almond flakes
• lemon zest

Topping:

• 2 tbsp rolled oats
• 1 tbsp sugar
• 2 tbsp almond flakes

Wash the plums. Remove stones. 6 plums cut into 24 wedges the rest of them cut into chunks. Set aside.

Preheat the oven to 200C. Line muffin tin with paper cases.

Melt the butter and set aside to cool down.

Whisk the egg, add the milk, butter and almond extract. Mix all ingredients well.

Into a big bowl place the flour, baking powder, salt, sugar and stir them well. Then add the oats, almond flakes and mix again. At last add chopped plums and freshly grated lemon zest. Combine all the ingredients.

Then pour in the wet ingredients. Combine all ingredients until just moist. 

Spoon the batter into paper cases 3/4 full. Sprinkle with rolled oats, place 2 - 3 plum wedges on top of the each muffin, then sprinkle with sugar and almond flakes.

Bake 20 - 25 minutes until well risen and golden on the top.

Enjoy !

Oatmeal muffins with raspberries

Easy to make. Dense, a little bit dry, sweet muffins with sour bits of fresh raspberries. 

The recipe comes form this website. 

Ingredients for 8 muffins:

• 180g flour
• 1 tsp baking powder
• 80g rolled oats + 1 tbsp to sprinkle
• 80g brown sugar
• 80 ml canola oil
• 80 ml milk
• 2 eggs
• 100g fresh raspberries

Preheat the oven to 180C. Line muffin tin with paper cases.

 Place the flour, baking powder, oats, sugar in  a big bowl and mix them together. Gently fold in the fresh raspberries.

In separate jug whisk the eggs and stir in the milk and oil.

Pour this mixture into the dry ingredients. Mix all ingredients until just moist.

 

Spoon the batter into paper cases. Fill them up to 3/4 of their height. Sprinkle with rolled oats.

Bake the muffins 30 - 35 minutes.

Enjoy !

Almond meal muffins

Those flour free muffins were very delicious. Soft with lovely crunchy crust, sweet and sour thanks to fresh raspberries. Perfect for those allergic to flour. We loved them ! 

The recipe comes from this website. 

Ingredients for 8 muffins:

• 200g ground almonds
• 2 tsp baking powder
• pinch of salt
• 60ml water
• 60ml canola oil
• 100g sugar
• 3 eggs
• 3/4 cup fresh raspberries

Preheat the oven to 180. Line muffin tin with paper cases. 

Place the ground almonds, baking powder, salt and sugar in a big bowl and whisk the together.

In separate jug mix the eggs with oil and water. Pour this mixture into a bowl with dry ingredients.

Gently fold in the raspberries.

Spoon the batter into paper cases, half full. 

Bake for 25 - 30 minutes.

 Enjoy !