I think I might have waxed lyrical already about how good Sophie Hansen's cookbook 'A Basket by the Door" recipe book is. Sophie has kindly given us permission to adapt one of her recipes. This is what culinary Chef and superstar food consultant Tawnya Bahr cooked on stage at the Fine Food Australia Expo. We made a double batch of mini muffins and they went in a flash.
Quince Almond wholemeal mini muffins
Makes 24 mini muffins
1 cup wholemeal plain flour (or gluten free flour)
1/2 cup (50g) freshly roasted and ground almond meal
1/2 cup (110g) caster sugar
1/4 cup (45g) soft brown sugar
1 1/2 tsp baking powder
1/2 tsp for ground ginger (optional)
1 large egg
100g Greek yoghurt
1 tsp vanilla paste
3/4 cup Smyrna sun dried quince diced
Before you get started turn the oven to 200 degrees C.
Grease throughly the muffin tin with butter or you can spray with oil.
In one bowl mix the flour, almond meal, sugar, ground ginger (if using)
and baking powder. In another bowl whisk together the egg, butter,
yoghurt, vanilla and then fold the egg mixture into the first bowl of dry
This doesn’t need to be overdone and the mixture is quite
sticky. Then gently fold through the diced quince.
Divide the mixture into a mini muffin tray.
Bake for 20 mins or until the muffins are golden on top.
Did you know?
- The sun dried quince is super versatile can be used in baking or matches very well with pork, salmon and ginger.
- Our sun dried quince is 100% quince, no fillers and enables us to dramatically minimise our potential farm waste by creating this value added product.