Calla Lily Recipes 食譜篇 - 杏果實,蜂蜜與杏仁鬆餅 (APRICOT, HONEY & ALMOND MUFFINS)

杏果實,蜂蜜與杏仁鬆餅 (APRICOT, HONEY & ALMOND MUFFINS)

Ingredients :-

1 cup self-raising flour

½ teaspoon baking powder

1 cup rolled oats, plus extra to sprinkle

½ cup ground almonds

½ cup finely chopped dried apricots

¾ cup low-fat milk

¼ cup honey

60g low-fat butter, melted

1 egg

Icing sugar, to serve

1. Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with muffin paper cups or spray with oil.

2. Sift flour and baking powder into a large bowl. Mix in oats, ground almonds and chopped apricots. Make a well in the centre of dry ingredients.

3. In a jug, whisk together milk, honey, butter and egg. Add to dry ingredients, mixing lightly until just combined.

4. Spoon mixture into muffin paper cups or muffin pan holes until two-thirds full. Sprinkle on top with extra oats. Bake for 20-25 mins, until cooked when tested with a skewer. Cool in pan for 5 mins. Transfer to a wire rack to cool completely. Store in an airtight container. Serve dusted lightly with icing sugar.

TIP : Maple syrup or golden syrup can be used in place of honey. Golden syrup is a thick, amber-colored sugar syrup, which tastes like gula Melaka. It imparts a moist texture to muffins. You can also use dried cranberries in this recipe.