As promised here is the recipe for almond muffins. It's from Katie Quinn Davies' book What Katie Ate. I've tinkered with it a little. The original recipe was for apple and strawberry almond muffins but I had no strawberries when I first made them so they became apple and almond muffins. The next time I made them I used rhubarb instead of apples. I also increased the quantities and swapped cinnamon and vanilla for almond extract.
You can try all sorts of different fruit in these. Chopped plums, peaches, apricots (dried or fresh), raspberries or strawberries all sound good to me and chocolate chips instead of fruit are worth serious consideration.
Almondy Muffins slightly adapted from What Katie Ate
First toast 3 oz (85g) flaked almonds in a 200°c (fan 180°c ) oven for 10 mins.
Set aside for sprinkling on the muffins later.
While that's happening melt 8 oz (227g) butter. Set that aside to cool slightly.
Measure into a bowl
13 oz (370g) self-raising flour*
4½ oz (125g) ground almonds
9 oz (260g) sugar
4 tsp baking powder
2 pinches salt
Mix. I use a whisk to do this to ensure there are no lumps.
Next add your fruit.
I used two grated apples (skins as well). For the rhubarb muffins I used about 7 oz (200g) diced raw rhubarb. You're aiming for two good handfuls of fruit.
For wet fruit like grated apple I think it's a good idea to toss the fruit through the flour to make sure it doesn't all clump together.
Now for the wet ingredients. In another bowl beat together
12 fl oz (360 ml) milk
2 large eggs
the melted butter
1 tsp almond extract (optional)
Combine the wet mixture with the dry mixture.
It will be very wet. Don't be scared.
Dollop into muffin cases filling them about two thirds full.
Scatter each muffin with the flaked almonds. Add a sprinkle of demerara sugar too if you like.
Bake for 25-30 mins at 200°c (fan 180°c)
*If you use plain flour instead of self-raising your muffins won't rise much. My muffins haven't risen much. Guess why.
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