So I've been messing about with muffins lately and am quite in love with these. They are light yet super moist and taste fantastic - best muffins I've made. They are quite versatile, so versatile they were almost a 'Back to Basics' post :-) I first made them raspberry almond and loved them, as I do love raspberries and don't bake with them enough. I never got a photo of them though as they were too yummy!
These are just as good, classic blueberry muffins with a hint of almond extract. I picked up some almond cream down in the Quay Co-op in Cork. I had never seen it before and was keen to try it. The first batch was with full almond cream and fantastic. The second batch I used half soy cream, half rice milk and honestly was just as good - I couldn't tell the difference. Which is good as I assume this almond cream will be hard to find ;-)
Berry Almond Muffins - makes about 10
200g plain flour
100g caster sugar
2 tsp baking powder
1/4 tsp salt
100ml soy cream and 100ml rice milk OR 200ml almond cream
100ml vegetable oil
1 tsp vanilla extract
1/2 tsp almond extract
130g fresh or frozen berries - raspberries particularly good!
Line or grease 10 muffin tins or cases. Preheat the oven to 190C. Mix all dry ingredients together and set aside. Whisk all wet ingredients together then pour over dry ingredients and fold in quickly with a spatula - do not overmix, lumps are ok. Spoon in to muffin tin or cases about 3/4 full and bake for 25 minutes, or until slightly golden and springy to the touch. Let cool on rack in tin for 10 minutes then remove from tin to fully cool. Dust with powdered sugar if you like.
♥
Nutritional Information: based on 1 muffin out of 10
Calories: 225
Protein: 2.3g
Fat: 11.4g
Sat Fat: 0.9g
Fibre: 1g
Carbs: 28.5g
Sugar: 11.8g
Sodium: 134.8mg
Calcium: 82.9mg
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These look wonderful indeed! I have been thinking about making my own almond cream. I cannot get it here and I usually don't like the commercial soy and rice creams.
ReplyDeleteThanks Mihl! I will be very interested how you get on making your own (if you do!) It was good but a bit pricey, I like soy cream but prefer to keep the soy to a minimum and can't get the rice cream here.
ReplyDeleteI love almond tasting things :) Do you think I can try it by replacing some of the plain flour with ground almonds?
ReplyDeleteFunnily enough I debated doing that exact thing with these. I don't see why not, I decided not too as I couldn't decide how much flour to replace. I'm thinking 50g of ground almonds maybe? I don't know how that will change the texture though, these were really nice and light, yet moist. But then again, more almond flavour is always good! ;-)
ReplyDeleteI am from Germany and I just found your great blog. I really like it and I already found a lot of wonderful recipes. I follow your blog now and I am looking forward to seeing more interesting recipes from you!
ReplyDeleteBest wishes,
lucie
Thanks so much Lucie!! Welcome! :-)
ReplyDeleteThanks for your Welcome Maggie! :)
ReplyDeleteHi I love your blog it helped me so much switching from vegetarian to vegan:)Thanks:) These look amazing!!How does a almond creme look like is it thick like custard?
ReplyDeleteHi Sandra! That's so nice, thank you!♥ Almond Cream isn't very thick, it would be like soy cream or between a single or double cream for it's dairy alternative. Or like a light or coffee cream if you are in North America :-)
ReplyDeleteThanks I found it:)Sorry I am very new at this:)These muffins are the best muffins ever I made them with cranberries and instead of almond extract I put orange juice and orange peel:)Thank you for this blog:)God Bless:)
ReplyDeleteYay! Thanks again and I'm so glad they worked out and you like them. Cranberries and orange sounds like a fantastic combo!! :-)
ReplyDeleteBringing up another "blast from the past" post! OMG - these are delicious and so incredibly easy (once I figured out the imperial (US) measurements. I used 1-1/2 cup flour, 2/3 cup sugar and these turned out perfectly. I was worried with my frozen fruit measurement as I just took a guess - but I guessed well. I used about 2/3 cup of frozen raspberries and strawberries. This is a great recipe Debbie. Thanks again! Shelagh
ReplyDeleteSo sorry for posting this so late - I somehow missed it until now :-( So glad you liked them and thanks so much for the comment :-)
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