This recipe is from the June issue of Taste NZ magazine. I tried to find it on their website to put a link up but no joy. So here it is:
250g butter
250g caster sugar
1 tsp vanilla extract
zest of 1 orange and 50ml juice
4 eggs
200g plain flour
2 tsp baking powder
100g ground almonds
100ml buttermilk (I used ordinary milk with 1/2 tsp vinegar added)
150g frozen raspberries
Cream butter, sugar and vanilla. Add orange zest and beat in eggs one at a time. Sift flour and baking powder into separate bowl, add ground almonds. Combine buttermilk and orange juice. Add the dry ingredients and milk/juice to the butter mixture mix until just combined.
Stir through raspberries, spoon into prepared muffin tins.
Bake at 170 for about 30 mins. Leave in tin for 10 mins before turning out to cool on rack.
Verdict: nice taste and texture although I think I very slightly overcooked them in my little oven even with the heat reduced. The usual muffin recipes I use take only 10-12mins to cook and also only have one egg. This recipe was a much richer one, definitely a cake recipe, possibly would be nicer as a cake than as muffins.
Thanks for the tip about getting a buttermilk sub by adding vinegar to milk - I have a very similar recipe for muffins needing buttermilk so now I can make them. I'll probably used chopped strawberries seeing as we are awash with them at the moment and might try it, like you said as a cake.
ReplyDeleteRosie x
I measnt to say I have a similar recipe for a rhubarb and almod cake if you are interested.
ReplyDeleteRosie x
Hi Rosie
ReplyDeleteHope your cake turns out well, should be nice with the strawbs instead of raspberries.
Yes I would like the recipe for the rhubarb cake when you have a chance.
cheers