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Receta Honey And Almond Muffins

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Raciónes: 6

Ingredientes

Cost per serving $0.50 view details
  • 75 gm Softened butter, (3oz)
  • 75 gm Soft light brown sugar, (3oz)
  • 2 med Size Large eggs at room temperature
  • 60 ml Lowfat milk, (2fl ounce)
  • 150 gm Plain flour, (5z)
  • 1 pch Baking pwdr
  • 1 tsp Mixed spice
  • 25 gm Honey, (1oz)
  • 50 gm Blanched almonds

Direcciones

  1. Preheat the oven to 220 C, 425 F, Gas Mark 7.
  2. Cream the butter and sugar till pale, if using a hand mixer this will take 5 min.
  3. Add in the Large eggs gradually beating well after each addition and mix in the flour, baking pwdr and spice.
  4. Lastly add in the lowfat milk, honey and half the nuts.
  5. Place 6 deep paper muffin cases onto a muffin tray and spoon the mix into each case. Proportionately distribute the almonds on top and bake in the preheated oven for 20 min till risen, golden and hard to the touch.
  6. NOTES : A sweet light sponge cake suitable for breakfast or possibly mid-morning, or possibly afternoon tea.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 86g
Recipe makes 6 servings
Calories 314  
Calories from Fat 139 44%
Total Fat 15.99g 20%
Saturated Fat 7.25g 29%
Trans Fat 0.0g  
Cholesterol 82mg 27%
Sodium 154mg 6%
Potassium 144mg 4%
Total Carbs 37.39g 10%
Dietary Fiber 1.6g 5%
Sugars 16.79g 11%
Protein 6.59g 11%
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