Sultana, almond and lemon muffins
(at time of publication)
- 1 cup almond meal
- 1 ¼ cups flour
- 2 teaspoons baking powder
- ⅔ cup raw sugar
- ½ cup sultanasgolden raisinsX
- ¼ cup slivered almonds
- 5 tablespoons reduced-fat spread, melted
- ¾ cup rice milk
- 1 egg
- 1 lemon, zest
- Lemon syrup
- ¼ cup lemon juice
- ¼ cup castor sugar
1 Preheat oven to 200°C. Grease 18 medium-sized muffin holes or use paper cases.
2 Place dry ingredients in a large bowl and stir with a fork until well combined.
3 In another bowl combine melted spread, milk, egg and lemon zest.
4 Make a well in flour mixture and add milk mixture all at once. Mix briefly — only until flour is just dampened.
5 Spoon mixture into prepared tray. Bake for 10-15 minutes or until top springs back when lightly pressed and muffins are golden brown.
6 To make lemon syrup, combine lemon juice and sugar in a small bowl. Pour syrup over muffins while still hot and in trays. Remove muffins from trays before syrup hardens.
Recipe courtesy of Healthy Food Guide reader, Jasmine Murray (12 years)
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Nutrition Info (per serve)
Total fat 7g
–Saturated fat 1g
Dietary fibre 1g
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