Name: Almond muffins
Prep time: 30 min
Total time: 30 min
Yield: 24
Cuisine: R381
Ingredients: 100 g Sunsweet prunes; 40 ml water; 100 g ground blanched almonds; 1 tbsp cinnamon; 1 tsp ground vanilla; 1 tsp baking powder; 2 eggs (medium); 100 g soft butter; 60 g ricotta cheese; 24 small paper baking cases; 1 muffin baking tray with 24 holes

Almond muffins

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This simple cinnamon-spiced muffin recipe is perfect for breakfast on the go or as an afternoon pick me up. They also make a great gift for family or friends.

Prep Time: 30
Total Time: 30 minutes
Yield: 24 1x
Method: import-018
Cuisine: R381

Ingredients

Units Scale

100 g Sunsweet prunes
40 ml water
100 g ground blanched almonds
1 tbsp cinnamon
1 tsp ground vanilla
1 tsp baking powder
2 eggs (medium)
100 g soft butter
60 g ricotta cheese

24 small paper baking cases
1 muffin baking tray with 24 holes

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Instructions

Preheat the oven to 180°C (fan 160°C).
Cut 4 prunes into 6 rough chunks each. Place the 24 chunks on one side. Blend the remaining prunes with 40 ml water in a high container.
Mix the almonds, cinnamon, ground vanilla and baking powder.
Whisk together the eggs, butter and ricotta cheese. Stir in the almond mixture and prune puree and leave to rest for about 15 minutes.
Divide the mixture equally among the 24 paper baking cases and smooth the tops with moistened hands. Place a chunk of prune on top of each muffin. Place the paper cases in the holes of a muffin baking tray.
Bake in the centre of a hot oven for 15-18 minutes, remove and cool on a wire rack.

Notes

MK2

Nutrition

Calories: 80

Find it online: https://sunsweet.eu/recipes/r381-almond-muffins/