I am a fan of muffins. It’s barely a secret. They are so easy to make, versatile, not terribly unhealthy, and a brilliant multipurpose food (breakfast/snack/dessert anyone?)
They’re also a fun medium for playing with flavour combinations, and although these ones aren’t terribly adventurous, I have been known to make banana and coriander seed muffins in the past. Whoa!
Though I don’t have any exciting stories to tell today, it’s probably afternoon tea time somewhere in the world, so why not bake some muffins?
These vegan lovelies are deliciously rose-flavoured with crunchy almond bits. Might I suggest enjoying with a cup of tea, probably from a teapot, because it’s always better that way.
Rose and almond muffins
Makes 12 small-medium muffins
1 1/2 cups plain flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup almonds
4 tablespoons water
1/2 cup raw sugar
2 1/2 teaspoons rose water
1 cup non-dairy milk (I used rice milk)
Preheat oven to 180C and grease or line your muffin pans.
Lightly toast almonds using your preferred method. I threw them in a bowl in the microwave for one minute. Once toasted, roughly chop.
Core and roughly chop the apple, then whizz it in a food processor (a small one if possible), with the water. This makes a kind of instant applesauce. If you have applesauce on hand, use about half a cup of that instead if you like.
In a small mixing bowl, combine the applesauce, sugar, rose water and milk. Use a whisk or a fork to mix it well.
In a large mixing bowl, whisk together the flour, baking soda and powder and chopped almonds, then add the wet ingredients, whisking to combine well.
Spoon the mixture into your pre-prepared muffin pans, until they’re about 3/4 full. Bake for around 20 minutes or until a skewer inserted comes out clean.