Orange, Almond and Rosemary Muffins
Ingredients
- 200 g Plain flour
- 1 ½ tsp Baking powder
- ½ tsp Bicarbonate of soda
- 100 g Ground almonds
- 1 large sprig Rosemary
- 3-4 OR ½ tsp Cardamom pods OR ground cinnamon (optional)
- 125 g Caster sugar (normal or golden)
- 2 Oranges
- 125 ml Natural yogurt*
- 60 ml Sunflower oil or vegetable oil
- 1 Egg
- 2-3 tbsp Flaked almonds
- 2-3 tbsp Demerara sugar
Accompaniment
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Description
Tasty muffins with a subtle hint of rosemary that goes really well with the orange and almonds. Butter free.
Method
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1
Preheat the oven to 200 degrees C. Line a muffin tin with 12-15 paper cases**.
Sift the flour, baking powder and bicarbonate of soda into a mixing bowl, then add the almonds and sugar. Pull the leaves off the sprig of rosemary and chop them very finely. If using cardamom, break open the pods and grind the seeds, then push through a sieve or tea strainer and add to the bowl. Alternatively, add the cinnamon, if using. Grate in the zest of 1 orange. Stir everything together.
Squeeze the oranges and pour 125 ml juice into a jug. Add the yogurt, oil and egg and whisk or blend together. Pour into the mixing bowl and mix with a spoon until it just comes together.
Fill each paper case 3/4 full, top each one with a few flaked almonds and a little demerara sugar, then bake for 15-18 minutes until a skewer comes out clean.
Chef's Tips
* Full fat, low fat or fat free yogurt can be used. Alternatively use buttermilk or 120 ml milk with 1 tsp lemon juice.
**I find I get 12 with 'tulip cases' (as in the photo), and 15 with standard paper cases.
For an alternative topping, leave out the flaked almonds and demerara sugar and drizzle the tops of the cooled cakes with melted white chocolate.
Because they are so moist, these muffins keep really well in an airtight tin - still very good after 4 days. Can also be frozen.
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