Cherry And Almond Teff Cupcake Muffins

Cherry and Almond Teff Cupcake Muffins

5.0

1 Rating

20-25 minutes 6 muffins Gluten,Wheat,Dairy Vegetarian

About this recipe:

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These nutty, fruity, moist and delicious cupcake muffins are made with Teff Flour and are also great if you are trying to avoid gluten.

Equipment:

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12-hole cake or muffin tray, cupcake cases, kitchen blender and mixing bowl

Ingredients:

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75g glace cherries
100g Doves Farm Organic Teff Flour
3 tsp Doves Farm Baking Powder
100g caster sugar
50g ground almonds
1 egg
50ml oil
4 tbsp water
1 tbsp flaked almonds

Method:

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190°C, Fan170°C, 375°F, Gas 5

  1. Pre-heat the oven.
  2. Quarter, wash and dry the cherries.
  3. Stand 6 cupcake cases in the holes of a muffin or tart tray.
  4. Measure the flour and baking powder into a bowl and stir to combine.
  5. Add the sugar and ground almonds and stir again.
  6. Break the egg into the bowl of a kitchen blender, add the oil and water and pulse until smooth.
  7. Sieve flour blend into the bowl of a kitchen blend and pulse until smooth.
  8. Stir in the cherries.
  9. Divide mixture between the prepared muffin cases.
  10. Scatter a few flaked almonds on the top of each cupcake muffin.
  11. Bake for 20 -25 minutes.

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