Almond and cherry crunch muffins
Serves: 12
Time to make: 30 mins
Hands-on time: 10 mins
Total cost: $9.00 / $0.75 per serve
(at time of publication)
Ingredients
- 2 eggs
- ½ cup sugar
- 50ml rice bran oil
- 1 teaspoon vanilla essence
- 1 cup self-raising flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 70g ground almonds
- ½ cup unsweetened apple sauce
- 75g glace cherries
- 30g sliced almonds
Instructions
1 Preheat oven to 180ºC. Line a 12-hole muffin tray with 12 cupcake cases.
2 In a bowl, beat eggs and sugar until fluffy and pale. Stir in oil and vanilla. Carefully fold in sieved flour, baking powder, baking soda, ground almonds and apple sauce.
3 Place washed cherries on kitchen paper, dab off excess water and cut in halves. Fold into muffin mixture.
4 Fill cupcake cases two-thirds full then sprinkle with sliced almonds. Bake in oven for 15-20 minutes until springy to touch. Leave in tray to cool for 5 minutes. Remove and place on a cake rack until completely cool. Store in an airtight container for 2-3 days.
Variations
Make it gluten free: Use gluten-free varieties of flour and baking powder.
Nutrition Info (per serve)
-
Calories 201cal
-
Kilojoules 840kJ
-
Protein 4g
-
Total fat 10g
-
–Saturated fat 1g
-
Carbohydrates 25g
-
–Sugars 16g
-
Dietary fibre 1g
-
Sodium 140mg
-
Calcium 40mg
-
Iron 1mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
