Monday, 30 July 2012


Muffins are classic!!A lovely way to start your day.

Hugely popular with my friends!!

These muffins are slightly different than regular muffins.
I add roasted slivered almonds and brown sugar which give a lovely crunch and flavor.

Slight adaptation from my favorite book


360g plain flour
370g caster sugar
1 tsp salt
1 ½ tsp baking powder
½ bicarbonate of soda
375ml buttermilk
1 egg
½ vanilla extract
70g unsalted butter, melted


40 gms Roasted slivered Almonds
30 gms Brown Sugar

Makes 12


Preheat oven to 170C / 325F.

Line a 12-hole muffin tin with paper cases.

Put the flour, sugar, salt, baking powder and soda bicarb in an electric mixer or in a large bowl and use an electric blender or a hand whisk and beat.

Pour in the buttermilk, egg and vanilla extract into a jug and mix to combine. Slowly pour into the flour mixture and beat until all the ingredients are incorporated.

Pour in the melted butter and beat until the butter is just incorporated, then beat until the batter is even and smooth.

Spoon the mixture into the paper cases until two-thirds full . Sprinkle slivered almonds and brown sugar and bake in the preheated oven for 20-25 minutes, or until golden brown  A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

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