Whole-grain muffins with almonds
2 1/4 cups whole-grain flour
1 cup warm milk (I used skimmed, but it is up to you)
1/4 cup honey
a pinch of salt
1 1/2 teaspoon baking powder
1 small chocolate bar (any kind, I used orange-flavoured sugar free one)
1/4 cup oil (I used corn, just make sure it's a neutral kind of oil, so it doesn't leave an aftertaste)
a handful of almonds (depending on how nutty you want it, you can add more)
Preheat oven to 220C.
1. Pour the honey in the warm milk and stir until dissolved.
2. Combine flour with baking powder and salt, and then add the sweetened milk and oil. Stir well until everything is combined. The whole grain flour sometimes has pockets of air inside it, so make sure everything is well-combined.
3. Chop the the chocolate bar with a knife (it's a very easy process if the bar is at room temperature) and then add to the mixture.
4. Chop the almonds with a knife or by putting them in a kitchen towel and hitting them with a rolling pin (good for exorcising demons).
5. Add almonds to the mixture and give it a final couple of stirs.
6. Divide mixture unto the muffin tins and then put in the oven. Bake for 30 minutes until the top is nice and golden.
This makes 12 according to my old muffin tin.