Makes 6 big muffins
1 cup green seedless grapes (keep whole)
1 cup self raising flour
1 teaspoon Almond essence (you have to!)
1/2 cup fresh cream
1/4 cup vegetable oil
1/2 cup white sugar
1 large egg
1 teaspoon lemon zest
Extra sugar for topping (a must)
Preheat oven to 200 oC. Prepare muffin pan. Spoon mixture into holes, sprinkle extra white sugar on top. Bake for 20 minutes. Let cool, remove from pan. I keep mine on a plate (uncovered) in the fridge … it goes all crispy on the outside!
Recipe and photo: Alma Pretorius
Note: I had 1/2 cup cream … so I thought I’ll use it with seedless grapes in muffins … the picture doesn’t do it justice … it was awesome!!!!!!!!!!!!!
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