Following on from my post on fuelling my runger, I whipped up these muffins to feed up my fellow parkrunners on Saturday morning. These buttered brazil nut muffins, take muffins to the next level through the buttering process, something so simple, which can add so much flavour.
NB on muffins, try not to open your oven half way through baking and you will get proper muffin tops unlike mine, that’ll teach me for trying to cook dinner! It doesn’t affect the flavour, so if you have to multi task like me, then expect flat tops!
Muffins are quick to make and normally only require one bowl so they are perfect to make if you don’t have much time. These ones require a little more washing up but the toasting and buttering of the brazil nuts fills them with a warming toasty flavour perfect for a cold day.
I scoffed two of these after parkrun yesterday and a banana for good measure. I’m not suggesting they are healthy or virtuous but they certainly fill a hole and brazil nuts are full of healthy fats and selenium.
- 150g chopped brazil nuts
- 75g butter
- 1/4 tsp (ish) freshly grated nutmeg
- 300g self raising flour
- 1 tsp baking powder
- 1/4 tsp salt (not if you use salted butter)
- 100g golden caster sugar
- 1 beaten egg
- 225ml milk
- 1/4 tsp almond extract
- Preheat the oven to 190’c and line a 12 cup tin with paper (or silicon) cases.
- Set aside 50g of the brazil nuts, you won’t need them until much later, put them out of the way so you don’t get confused between the two amounts *eh-hem*. Melt 25g of the butter in a small saucepan and cook the remaining 100g of chopped brazil nuts until they begin to turn golden. Use the ones you set aside as a colour comparison. When golden as desired remove the pan from the heat. Allow to cool for about a minute then add the other 50g of butter and the nutmeg. Stirring to combine until all the butter has melted. You shouldn’t need to put this back on the heat, but do if you left it a little long or you have a cold kitchen.
- In a large bowl mix together the flour, baking powder, salt and sugar.
- In a jug mix together the milk, egg, almond extract and buttered brazil nut mixture. Pour this jug into the bowl and mix until combined.
- Use an ice cream scoop or large spoon to evenly distribute the mixture across the 12 muffin cases. Then sprinkle the tops with that 50g of chopped brazil nuts you set aside earlier.
- Bake in the oven for about 20 minutes or until golden and a skewer inserted into the centre comes out clean, we all have different ovens so its worth doing the skewer test until you know yours well!
- Allow to cool in the tin for 5 minutes before carefully moving to a cooling rack.
I’ve promised to make muffins for parkrun again next week. The lovely volunteers piped up with cries of “oooh we’ve missed you Steph” when I produced these as they processed our results of the run.
I also promise I won’t just be bringing you recipes, I’m heading to a baking course on Wednesday so I look forward to telling you all about that.
Do you have any muffin recipes for me? They are so versatile it’s a great way to use up ingredients.