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Receta Honey And Almond Muffins
by Global Cookbook

Honey And Almond Muffins
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  Raciónes: 6

Ingredientes

  • 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.