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Plum and pistachio almond meal muffins
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Plum and Pistachio Almond Meal Muffins

These plum and pistachio almond meal muffins are flavoured with orange blossom water. They're also wheat and dairy free.
Prep Time15 minutes
Cook Time25 minutes
Servings: 12 muffins
Author: Amanda Lawson

Ingredients

  • 2 cups raw almonds (300 g) or 300g ready-made almond meal
  • 2 tbsp raw pistachios, chopped
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 orange, zested
  • 1 tsp orange blossom water
  • 1 tsp ground cardamom
  • 2 plums, thinly sliced (approx 150 g)
  • 3 eggs
  • 1/3 cup raw sugar
  • 1/4 cup olive oil
  • 1/4 cup water

Instructions

  • Preheat oven to 180℃ (160℃ fan-forced).
  • Line 1/3 cup muffin trays with baking cups.
  • Blend the raw almonds in a food processor until completely ground into almond meal.
  • In a large bowl, stir the almond meal together with the sugar, orange zest, baking powder, cardamom and salt until combined.
  • In a separate smaller bowl, whisk the eggs together with the olive oil, water and orange blossom water.
  • Make a well in the centre of the dry ingredients, add the wet ingredients, then stir until just combined.
  • Spoon the mixture into the muffin cases, wedge a plum slice on top, then sprinkle with chopped pistachios.
  • Bake in the oven for 25-30 minutes. When cooked, an inserted skewer will come out clean and the muffins will be golden on top.
  • Leave to cool completely before storing in an airtight container.

Notes

These muffins are best eaten the day they're made. They will keep in an airtight container for up to 2 days.