Apricot, walnut and thyme muffins
- ⅔ cup ground almonds
- ½ cup icingfrostingX sugar
- 2 teaspoons cinnamon
- zest and juice of 1 orange
- ⅓ cup olive oil
- 3 eggs
- ½ cup wholemeal flour
- 1 teaspoon baking powder
- ½ cup diced dried apricots
- ¼ cup pumpkin or sunflower seeds
- ⅓ cup walnuts, roughly chopped
- 6 thyme sprigs, leaves only
1 Preheat oven to 160°C. Grease and line a 12-hole muffin tin with baking paper or paper cases.
2 Combine ground almonds, icing sugar, cinnamon and orange zest in a large mixing bowl. Make a well in centre of mixture and fill with orange juice, olive oil and eggs; stir to combine. Stir in flour and baking powder until just combined, then add dried apricots, seeds, nuts and thyme.
3 Divide mixture among muffin tin holes; bake for 14—16 minutes, or until muffins are golden and a skewer inserted into the centre of a muffin comes out clean. Leave muffins to cool.
Make it gluten free: Use gluten-free flour and check baking powder and cinnamon are gluten free.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 2g
Dietary fibre 2g
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