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Almond Muffins 杏仁玛芬

Ann Low

almond muffins

These Almond Muffins are soft and a little spongy made with vegetable oil (not olive oil) after baking. They can be kept in an airtight container at room temperature and stay soft and delicious for a day or two. They are easy to make with just a few quick stirrings while the baking time is only about 20 minutes. A perfect snack for anytime of the day or to have on the go.

 

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Almond Muffins

These muffins are easy to make with just a few quick stirrings while the baking time is only about 20 minutes. A perfect snack for anytime of the day or to have on the go. 
Author Ann Low
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack, Tea break,
Cuisine International
Difficulty Easy
Servings 5 muffins

Ingredients
 

  • 1 large egg
  • 65 g caster sugar
  • 60 g corn oil
  • 80 g fresh milk
  • 1/2 tsp vanillia extract or almond essence
  • 80 g cake flour or plain flour
  • 1/2 tsp baking soda
  • 30 g almond flour - ground almond
  • almond flakes - for topping

Instructions
 

  • Break egg into bowl, add sugar, corn oil and vanilla extract, mix thoroughly till combined.
  • Sieve in flour, baking soda and almond flour, fold well with a rubber spatula. Then use a hand whisk and gently whisk batter to thick and fluffy for a minute.
  • Line muffin pan with cupcake liners and pour batter into it till 80 percent full. Scatter some almond flakes and almond flour on top.
  • Bake in preheated oven at 175 degrees C for about 20 minutes or skewer inserted comes out clean. 

Notes

  • Please keep in mind that all oven temperatures and baking time varies.
  • You may add chocolate chips or some chopped dried cranberries or raisins to enhance a better flavour in the muffins.
Keyword almond muffins, muffins
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杏仁玛芬 Almond Muffins

玛芬烤出炉后很柔软，放置温室一两天还是一样好吃。做法非常简单，大家可以试试看~~

材料：

做法：

  1. 将鸡蛋，砂糖，玉米油和香精放入碗中，充分搅拌均匀。
  2. 筛入面粉，苏打粉和杏仁粉，用刮刀翻拌均匀。然后用蛋抽轻轻搅打至面糊蓬松，约一分钟。
  3. 把纸杯摆入玛芬盘内，倒入面糊约八分满。撒上杏仁片和适量杏仁粉。
  4. 送进预热烤箱至摄氏175度烤约20分钟或竹签扎入蛋糕内部不沾糊就可以了。

 

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