Chocolate & Almond Muffins
These sumptuous muffins make an ideal lunchbox addition or mid afternoon treat.
- Time 30 Mins
- Feeds 8 People
- Level Beginner
30ML MELTED PURE SPREAD
140G WHOLE WHEAT FLOUR
30G COCOA POWDER
1 TSP BAKING POWDER
1/2 TSP SALT
8 TBS GOLDEN SYRUP
180ML SOY MILK WITH A DASH OF VANILLA ESSENCE
85G CHOPPED ALMONDS
8 WHOLE ALMONDS
Preheat oven to 180°C/Gas Mark 4. Grease eight muffin cups in a baking tray with Pure spread.
Sieve together the flour, cocoa, baking powder and salt. In another bowl whisk the syrup, soy milk and Pure spread. Add the syrup and Pure spread mixture to the flour mix and stir until you achieve a smooth batter. Add the chopped almonds and stir again, being careful not to over mix the batter.
Spoon the mixture into the prepared cups, fill each cup to two thirds. Add 1 whole almond on top of each muffin.
Bake for 18-20 minutes until the muffin top springs back when you press it. Serve either warm or cold.
Tips: Delicious and decadent, these sumptuous muffins make an ideal lunchbox addition or mid-morning snack – they are even large enough to serve as a dessert or a breakfast treat!