Nutty Muffins

Nutty Muffins

These are generous, flavoursome and a fairly healthy alternative to the normal morning tea affair... For an even healthier alternative, canola oil can be substituted for butter if desired. 

125 grams butter

1 cup dark brown sugar

2 eggs, beaten with a teaspoon of vanilla and a tiny pinch of salt

2 ½ cups self raising flour

¼ cup chopped, dry roasted almonds

¼ cup chopped walnuts

¼ cup chopped hazelnuts

¼ teaspoon baking powder

1 tablespoon treacle or golden syrup

¼ cup currants, raisons or sultanas (my preference is for currants as they are tart and add bite to the mix)

¼ teaspoon cinnamon

pinch of freshly grated nutmeg

zest and juice of an orange

Flaked almonds to garnish

Pre-heat oven to 200°C

In a small saucepan add dried fruit to orange juice and zest, adding golden syrup and nutmeg.  Over a low heat, warm through well, without boiling.  Allow to cool.

In a mixing bowl, use a mixer to cream butter and sugar until very light and fluffy, gradually adding egg mix and cinnamon. Fold through all remaining ingredients, adding the dried fruit mix last. 

Line a muffin tray and fill 3/4 full  and sprinkle flaked almonds for garnish.

Bake for around 25-30 minutes.  Fabulous served while still warm!

Makes approximately 12 fairly generous muffins