Fragrant Almond Muffin
Almond flour is the key ingredient of this muffin. After baking, it resembles the rich and mellow aroma of concentrated almond milk. The addition of yogurt and heavy cream keeps the cake moist, and it stays soft even the next day! Excluding the time for taking photos, the whole process takes only about 40 minutes. A must-have sweet treat for an afternoon tea gathering, surprise your close friends! Quantity: 16 muffin paper cups with a bottom diameter of 4cm, height of 3.5cm, and top diameter of 6cm.
Ingredients
Steps
Whisk the eggs, sugar, and salt vigorously with a whisk. Steps 1 and 2 are a workout for your arm! Keep going!
Add the corn germ oil and whisk vigorously until emulsified and no oil streaks are visible. Preheat the oven to 180°C.
Pour in the yogurt and heavy cream without stirring.
Sift in the cake flour, almond flour, and baking powder.
Gently fold the mixture with a spatula, avoiding circular motions. Fold until no dry flour is visible.
Use a measuring spoon to fill the cups halfway, then sprinkle a few dried cranberries on top.
Mix the brown sugar and almond slices.
Sprinkle the almond and sugar mixture on the surface of the batter.
Bake in the middle rack at 180°C for about 22 minutes until the muffins rise to their highest point and the surface turns a beautiful golden color.