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🍰 Fluffy Almond Muffins with Rosehip Filling

246 kcal · 30 min · 4 servings

Ingredients

• 120 ml Rapeseed oil (+ 1 tbsp for greasing)
• 2 Eggs
• 150 ml Milk (3.5% fat)
• 60 g Honey
• 0.5 Vanilla pod
• 200 g Spelt flour Type 1050
• 3 tsp Baking powder
• 80 g ground almond kernels
• 1 pinch Salt
• 1 small pinch Turmeric powder
• 150 g Rosehip puree (unsweetened, jar)

Instructions

1. 1. Lightly grease the muffin cups with oil.
2. 2. Whisk the eggs in a separate bowl with the milk, remaining oil, and honey until well combined.
3. 3. Slice the vanilla pod lengthwise.
4. 4. Scrape out the tiny vanilla seeds from the pod using a knife.
5. 5. Combine the vanilla seeds in a large bowl with the flour, baking powder, ground almonds, a pinch of salt, and turmeric.
6. 6. Pour the liquid egg mixture into the dry ingredients.
7. 7. Stir the batter quickly until smooth, avoiding overmixing.
8. 8. Divide the batter evenly among the prepared muffin cups.
9. 9. Preheat the oven to 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced).
10. 10. Bake the muffins for 20 to 25 minutes until golden brown.
11. 11. Remove the muffins from the oven and let them cool slightly in the cups.
12. 12. Gently press down the center of the cooled muffins with a spoon to create a hollow.
13. 13. Fill each hollow with one tablespoon of rosehip jam.
14. 14. Serve the filled muffins directly in the cups.

Nutrition per serving

• kcal: 246
• Protein: 6 g · Fett/Fat: 17 g · Carbs: 18 g