Suddenly, I had a craving for strawberry muffins. I hunted for strawberries for almost a week but could not find good ones anywhere near home. Finally I found this recipe and settled on the next to best option. It was simple and the pictures looked delicious. But unfortunately the power at home decided to play truant at the exact time it should not, while baking. The muffin tray was larger than my pressure cooker and so I could do nothing to salvage it. Only silver lining was that the power went out almost at the end and so the muffin was cooked but sank. The husband and I did lick off the last crumbs of the muffin because it was totally yummy. I should try it again soon….or maybe with blueberry jam this time! I did make a few changes to the recipe, as always. So here is mine –

INGREDIENTS

Almond Flour / Plain Flour                      1 Cup

Sugar                                                      1/2 Cup

Strawberry Jam                                      1/4 Cup

Buttermilk                                                1/4 Cup

Egg, beaten                                             1

Baking Soda                                            1/2 tsp

Cinnamon                                                1/2 tsp

Nutmeg                                                    1/2 tsp

Salt                                                           1/4 tsp

Oil                                                             1/4 Cup

DIRECTIONS

1. Preheat the oven to 180C

2. Mix the flour, sugar, baking soda, cinnamon, nutmeg and salt and keep aside

3. Mix the egg, oil and buttermilk

4. Mix the wet ingredients with the dry ingredients

5. Add the strawberry jam and mix well

6. Pour the batter into a greased muffin tray and bake for 20 minutes till the toothpick comes out clean

NOTES

1. The recipe calls for plain flour. But I had some coarsely ground almonds which I needed to use. The texture was crumbly but the richness of almond with the sweetness of the strawberry jam tasted good

Happy Baking!