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Is anyone else watching (with bread-bated breath) The Great British Bake Off? If you aren’t, then you should be.

There is only one thing in this world better than sitting on the couch, in your cat-print pyjamas, watching a bunch of amateur home cooks baking… and thats sitting on the couch, in your cat-print pyjamas, watching a bunch of amateur home cooks baking whilst eating (preferably something baked).

Even if (god forbid) you aren’t watching the worlds best baking show, these babies also work a treat as an afternoon pick me up as you soak in the very last moments of british summer.

Oh and these are sugar free too – so you don’t even have to feel guilty about chowing down in front of GBBO.

Go on, help yourself to seconds.

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Saffron, Raspberry & Almond Muffins.

The saffron in these has an amazing aromatic flavour that works really well with the almonds. The raspberries also add moistness and a nice tart bite. Try these delicious muffins for something a bit different.

Makes 12

Ingredients

  • 1 Tbsp almond milk
  • 8-10 saffron threads
  • 2 1/2 cups almond meal (approx 250g)
  • 1 tsp baking soda
  • 6 Tbsp rice malt syrup (or a sweetener of your choice)
  • 4 eggs
  • 60g coconut oil (melted)
  • pinch of salt
  • raspberries (fresh or thawed)

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Preheat the oven to 180c. 

Prepare muffin tray by greasing or lining with baking paper.

Warm up the almond milk (I put it in a small ramekin and then put the ramekin in a pot of simmering water). 

Place the saffron in a heatproof dish and put in the oven for 1-2 minutes, then crumble into the almond milk. Remove almond milk from heat and allow to infuse with saffron for 5-10 minutes.

Put all of the remaining ingredients, except for the raspberries, in a large mixing bowl and combine well. Add the almond milk mixture once it has infused.

Place a heaped tablespoon of mixture in each muffin tin, add a raspberry, and then cover with another heaped tablespoon. Top with another raspberry (or a few). 

Place in the oven for 20-30 minutes, or until a skewer comes out clean.

Serve warm with a dollop of natural yoghurt (or Croyo for all you dairy free peeps).

NB This would also works well with some slithered almonds on top as well, but I didn’t have any.

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