Come summer, there's nothing we like better than taking our breakfast into the garden. Or park. Or any outdoor space come to that. So what better excuse to mix up a batch of muffins? Easily transportable, absolutely yummy, and not so sinful you need to feel guilty. Add a fruit smoothie and you're ready to go.
250g ground almonds
½ cup brown sugar
2 tsp baking powder
200 ml buttermilk or low-fat/skim milk
1 large egg
1 tbsp. vanilla extract
Preheat the oven to 200ºC / 180ºC fan
Mix together the ground almonds, brown sugar, and baking powder in a bowl. Toss in the blueberries.
In a separate bowl whisk together the buttermilk or low-fat milk, egg, and vanilla extract.
Add the wet ingredients to the almond meal mixture and mix lightly. Do not over-beat the batter.
Pour the batter into 10 to 12 lined muffin tins or moulds (how many depends on the size).
Bake for 20 - 25 minutes until golden and a skewer inserted comes out clean.
Cool on a wire rack before turning out.
Recipe and photographs: Giedre Augustinaviciute
This recipe originally appeared in the September 2014 issue of Heart Home magazine.