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Juicy muffins with 100% almond spread

Juicy muffins with 100% almond spread

Name: BAM Muffins with 100% organic almond spread
Total time: 45 min
Ingredients: 50 g sugar; 110 g melted butter; 4 g baking soda; 4 g salt; 1 tablespoon vanilla paste; 2 eggs; 280 g flour; 40 g ground almonds; 220 ml of milk; 30 ml lemon juice; 60 g Greek yoghurt; 40 g Skyr (or a total of 100 g of one of these); 1 tbsp olive oil; 1 ripe banana; 150 g BAM dark chocolate; 75 g ground almonds; 20 g powdered sugar; pinch of salt; 30 g 100% organic almond spread; 1 teaspoon almond flavouring; 90 g 100% organic almond spread; 2 tablespoons maple syrup; almond flakes; a few drops of almond flavouring

(1)

Preparation time: 45 min
Difficulty:
Number of ingredients: 24

Muffins with 100% almond spread are the perfect combination of homemade and sophisticated taste. The soft dough, enriched with ripe banana, Greek yoghurt and ground almonds, creates a super-juicy texture that stays soft for days.

The special feature of the recipe is the rich almond centre, made with ground almonds and 100% almond spread, which melts slightly during baking and creates a creamy surprise inside. Chocolate drops add a pleasant sweet note that perfectly matches the natural flavour of the almonds.

The almond spread and maple syrup topping adds an extra layer of flavour to the muffins and provides an aesthetic finish. The almond flakes create a pleasantly crunchy contrast to the soft interior.

These muffins are perfect for breakfast, brunch or dessert with coffee. They are best slightly warm, when the centre is still soft and aromatic.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For the dough:

50 g sugar
110 g melted butter
4 g baking soda
4 g salt
1 tablespoon vanilla paste
2 eggs
280 g flour
40 g ground almonds
220 ml of milk
30 ml lemon juice
60 g Greek yoghurt
40 g Skyr (or a total of 100 g of one of these)
1 tbsp olive oil
1 ripe banana
150 g BAM dark chocolate

Almond filling:

75 g ground almonds
20 g powdered sugar
pinch of salt
30 g 100% organic almond spread
1 teaspoon almond flavouring

For the dressing:

90 g 100% organic almond spread
2 tablespoons maple syrup
almond flakes
a few drops of almond flavouring

Instructions:

Preparation of the mixture:

Preheat the oven to 220 °C. Line a muffin tin with paper cases.

First, make the homemade buttermilk: add lemon juice to the milk, stir and leave to stand for 5-10 minutes to thicken slightly.

Mash a ripe banana in a large bowl.

Add the eggs, vanilla paste, Greek yoghurt, Skyr, melted butter and oil and mix well.

Stir in the sugar and then pour in the prepared buttermilk. Stir until the ingredients are well combined.

Dry ingredients:

In another bowl, mix together the flour, ground almonds, salt and baking soda.

Gradually mix the dry ingredients into the wet ingredients.

Add the chocolate drops and stir gently.

Let the mixture rest for 15-20 minutes to allow the ingredients to bind and the muffins to rise nicely during baking.

Preparation of almond filling:

In a small bowl, mix together the almond flour, caster sugar and a little salt.

Add 100% BAM almond spread (no added sugars or preservatives), a little almond flavouring and a splash of milk if needed.

Using your hands, form small balls to serve as filling.

Preparation of the dressing:

Mix maple syrup, 100% BAM almond spread and a pinch of salt.

The dressing should be smooth and spreadable.

Filling and baking:

Leave every other space in the baking tray empty to ensure that the muffins bake evenly and high.

Fill the moulds to about 3/4 full.

Add an almond ball in the middle of each one.

Cover with additional mixture until the top.

Add a little of the prepared dressing on top.

Bake at 220 °C for 5 minutes, then reduce the temperature to 175 °C and bake for about 15 minutes more, until golden brown.

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Preparation time: 45 min