Muffins with walnut milk, a simple and quick recipe that came to mind during these early autumn days.
In Pescara it is not very cold yet, only in the evening does a veil of humidity slightly chill the bones, but I always have my remedy at hand.
During these busy and occupied days, I always prepare delicious recipes for my family.
Seeing my children grow up makes me a little nostalgic, I admit, but then it takes little to see them as children again, with a good homemade breakfast and a cup of milk or coffee.
Below I leave you with other ideas of mine if you love muffins, and later, the complete recipe.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 10 medium muffins
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, All seasons
Ingredients
- 1 egg
- cup milk (walnut flavored)
- 1⅔ cups all-purpose flour
- cup sugar
- cup sunflower oil
- Half packet baking powder
- 2½ oz chopped walnuts
- 6 walnut halves (for decoration)
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Cup
- 10 Paper liners
- Muffin tins
Steps
To make the Walnut Milk Muffins, first combine the egg with all the other liquids and mix with the electric whisk for one minute.
Then add the sugar, flour, and baking powder.
Mix the ingredients well.
Pour the chopped walnuts into the batter and blend them with the remaining ingredients.
Distribute the batter into the paper liners previously placed inside the muffin tins, filling them up to 3/4 of their capacity.
Finish by decorating the surface with coarsely chopped walnut halves and bake in a preheated convection oven at 356°F for 25 minutes.
Do the toothpick test to check if they are baked; if it comes out nice and dry, the muffins are ready to be enjoyed.
The extra touch?
A sprinkle of powdered sugar will make them even more delicious.
