Try this Honey And Almond Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 220 C, 425 F, Gas Mark 7. Cream the butter and sugar until pale, if using a hand mixer this will take 5 minutes. Add the eggs gradually beating well after each addition and fold in the flour, baking powder and spice. Lastly add the milk, honey and half the nuts. Place 6 deep paper muffin cases onto a muffin tray and spoon the mixture into each case. Evenly distribute the almonds on top and bake in the preheated oven for 20 minutes until risen, golden brown and firm to the touch. NOTES : A sweet light sponge cake suitable for breakfast or mid-morning, or afternoon tea.
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 6 servings | ||
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Calories: 48 | ||
Calories from Fat: 38 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.3mg | 0 % | |
Potassium 57.2mg | 2 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 0.8g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 48
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