Easy muffin recipe for 4 - 8 people, takes only 20 mins; recipe has vegetable oil, golden caster sugar, egg, greek yogurt, espresso, ground almond, rice flour, baking powder, amaretti biscuit and flaked almonds.
Amaretti muffins
Course: Easy muffin
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Vegetable Oil: 110ml vegetable oil
- Egg: 2 eggs
- Greek Yogurt: 2 tbsp Greek yogurt, plus extra to serve
- Baking Powder: 1 tsp gluten-free baking powder
- Ground Almond: 110g ground almonds
- Golden Caster Sugar: 110g golden caster sugar
- Flaked Almonds: 50g flaked almonds
- Espresso: 25ml espresso or strong coffee
- Rice Flour: 60g rice flour
- Amaretti Biscuit: 4 soft, gluten-free amaretti biscuits, broken up
Directions
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases or baking parchment squares.
- Whisk the oil, sugar and eggs together. Add the yogurt and espresso, then fold in the ground almonds, rice flour and baking powder. Carefully fold the broken amaretti biscuits into the mixture.
- Divide the mixture between the cases (about 2 tbsp in each). Sprinkle with the flaked almonds and bake for 20-25 mins until golden on top. Serve warm with a large dollop of Greek yogurt.
