Fruit and Almond Muffins
By Chelsea SugarPage views: 3484
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0 reviews
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Difficulty Easy
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Prep time 20 mins
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Cooking time 25 mins
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Serves
12
60g butter, room temperature
1/3 cup Chelsea White Sugar
1(59g) egg, lightly beaten
1/3 cup low fat milk
3/4 cup custard yoghurt
1/2 cup almond meal
1 1/3 cups self raising flour, sifted
Raspberries, sliced apple or banana for topping
1. Preheat oven to 180ºC conventional or 160ºC fan forced. Lightly grease 12 hole (1/3 cup 80ml) muffin pan.
2. Beat together butter and Chelsea White Sugar until light and creamy. Beat in one egg at a time. Stir in milk & yoghurt.
3. Lightly fold in almond meal and flour until just combined. Spoon mixture into muffin pans and top with favourite fruit. Bake for 25-30 minutes or until cooked.
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