Super Quick and Easy Almond Muffins

I like buying recipe books but I hardly try out any of the recipes in the book. As funny as it sound, I don't have much confident when it comes to baking fresh recipe- a recipe not test and tried by bloggers or anyone. I have this kiasu-ness (fear to fail) inside me. I don't like wasting ingredients and I certainly don't like throwing away foods.

It took a lot of courage for me to finally give in to all the stupidity mindset and finally attempt baking and cooking from the many recipe books I have. I tell myself I am no longer the old me. I am no longer a beginner in baking or cooking arena. I am sure I can bake or cook with success. The books won't be out for publication if it is a fail recipe. LOL.

One of the first recipe I bake is the almond muffins from Grandma's Special Recipes: Baking published by Hinkler. It is a very easy mix and bake recipe. A very healthy one as well if you asked me.

It is a joy baking when the end result is almost similar to the one in picture. The recipe is not only easy and quick to make. It taste good. Light, moist and healthy for a cake with minimal effort and ingredients. A typical old fashion muffin

250g all purpose flour
55g ground almond
2 tsp baking powder
1/2 tsp baking soda
100g sugar
2 large free range eggs
4 tsp almond flakes
  1. Preheat oven 180 celcius
  2. Sift flour, ground almond, baking powder and baking soda twice. Set aside.
  3. Whisk eggs lightly. Add in sugar, oil, yogurt and mix well
  4. Gently mix in the sifted ingredients with a spatula
  5. Spoon an ice cream scoop of mixture into the muffin tray lined with individual muffin paper. One tablespoon in sufficient. This muffin rise!
  6. Sprinkle almond flakes on top of each muffin
  7. Bake for 25 minutes
  8. You may serve with icing sugar for an extra hint of sweetness

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