Monday, June 13, 2016

Mini Chocolate Chip-Almond Muffins

These little muffins are so easy peasy to make. I made them on the spur of the moment when I felt like baking something. Recipe uses cold butter straight from the refrigerator, cut into chunks and beat with almond meal and sugar till creamy and the rest of the ingredients are added in accordingly. I have used ready bought almond meal for the batter instead of using sliced almonds which is to be processed in the food processor with the sugar until finely ground. If you can get hold of almond meal, makes it much easier. I've added the zest from one orange as per suggested in the recipe for variation, but did not sprinkle on the flaked almonds.

Recipes says that it will yield about 3 dozen, but I got about 84 mini muffins! It was a good thing I had 4 sets of 24-hole mini muffin pans!

These were baked for 11 minutes and they rise with little humps on top and looks very cute in little red cups.

It was suggested in the recipe to serve these muffins warm. While they were very good when freshly baked and warm, we find that they tasted even better the next day. Very addictive, we find it is hard to stop at just 2 or 3. These were moist, soft and so yummy! Perfect with a glass of cold milk, hot coffee, cocoa or tea, take your pick! This is a keeper!

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