After spending about an hour trying to decide what flavour muffins would best satisfy my craving, I settled on this sweet yet heavy variety perfect for a cold wintery evening. I completely experimented with the recipe so it's kind of a dense, muffin-cupcake hybrid. Enjoy :-)
Makes 6 Muffins
Ingredients:
40g Caster Sugar
10g Light Brown Muscovado
150g Plain Flour
2 tbsp Ground Almonds
50g Butter (melted)
80ml Milk
2 Large Eggs
80g Oats
3 tbsp Honey
1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Almond Essence
1 tsp Vanilla Essence
1 tsp Cinnamon
Plus some more oats and honey for decoration.
Directions:
Sift the flour into a bowl with both sugars, baking powder, ground almonds, salt and cinnamon (all of the dry ingredients except the oats).
In another bowl combine the melted butter, eggs and milk and then fold in the dry ingredients.
Add almond and vanilla essence and honey and stir well. Finally stir in the oats.
Spoon into muffin cases so that they are just over 2/3 full.
Bake in a preheated oven at 180 degrees for 15-20 minutes checking regularly.
When the muffins look like they are almost done (by this point they should be relatively well risen but not yet golden coloured) drizzle some honey on each and sprinkle with a few oats before returning then to the oven for a final few minutes.
they tasted awesome!
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