Lucky Kitchen / Muffins

muffins

PRODUCTS IN THIS RECIPE

Lucky Australian Almond Meal
Lucky Hazelnut Meal
Lucky Diced Pistachios

MUFFINS

Makes 12 muffins
Preparation time – 15 minutes
Baking time – 25 minutes

INGREDIENTS

1¼ cups(185g) plain or spelt flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
¾ cup (75g ) Lucky™ almond or hazelnut meal
¼ cup (55g) brown sugar
2 eggs
2/3 cup (160ml) light olive oil
½ cup (120ml)maple syrup
½ cup (125ml) milk
2 cups (200g) frozen raspberries
60g x packet Lucky™ diced pistachios

DIRECTIONS

  1. Line 12 x ½ cup capacity muffin pans. Preheat oven 200 °C ( 180°C fan forced)
  2. Sift together flour, baking powder and cinnamon. Add nut meal and brown sugar. Stir to evenly combine. Make a well in the centre.
  3. Whisk together eggs, oil, maple and milk. Pour egg mixture into well and mix until just combined. Do not overmix.
  4. Spoon mixture into prepared pans. Press raspberries into the muffins and top with pistachios. Bake for 20 minutes or until cooked when tested with a skewer.

Why not try swapping raspberries and pistachios for:

  • 2 apples, diced. Top with ½ cup Lucky™ diced hazelnuts
  • 2 sliced bananas. Top with ½ cup Lucky™ Australian sliced raw almonds

or

  • create carrot muffins by folding in 1½ cups grated carrot through muffin mixture. Spoon mixture into prepared pans topped with ½ cup Lucky™ diced brazil nuts.

PRODUCTS IN THIS RECIPE

Lucky Slivered Almonds & Pine Nuts
Lucky Slivered Almonds & Pine Nuts
rhubarb-apple-and-nut-crumblesfalafels-with-pistachio-quinoa-salad