Pinch of Cumin

Crunchy muffins with linseed

Unlike the muffins that I use to bake, which are normally soft and juicy, today’s recipe is a bit crunchy, the antithesis of muffins per se. And not because of that less appetizing, everything hast to be said, they are spectacular. It is the first time that I bake them since until now I have not had candy crunchy almonds –very easy to find– but I have always forgotten them when I was going shopping.

The “finishing touch” on top, as you can imagine, is optional, and it is also one of my first attempts of sugar frosting. It turns out graceful and quite eye-catching, but where there is a good muffin as it is, without make-up and right after being baked… although each to his own taste, and today it comes with frosting!

Crunchy muffins with linseed

Ingredients for 12 muffins

12 muffin cups
250 gr all purpose flour
1  1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 pinch of  flower salt
100 gr of raisins
40 gr of candy crunchy almonds (bought)
20 gr of linseed
100ml of fresh orange juice
100 gr of white sugar
1 tablespoon of vegetable oil
1 egg
10 gr more of candy crunchy almonds, 5 gr more of linseed and sugar to decorate (optional)

Crunchy muffins with linseed


In a big bowl, mix flour, baking powder, flower salt, candy crunchy almonds, raisins and linseed and reserve it.

In another bowl, whisk egg and add sugar, oil and orange juice.

Pour the mixture of the second bowl in the first one, and stir it a bit. Batter has to be  thick. If it is too liquid, add a bit more flour. If it is such thick that you cannot stir it, add a trickle of milk.

Pour the batter in the muffin cups, previously placed in a more rigid mold so that they keep their shape (I normally use a silicon mold or the crème caramel ones). Fill the cups only to 2/3, so that they have space to grow later.

Before baking, sprinkle each muffin with linseed to decorate. At this point you can also sprinkle with candy crunchy almonds or leave it for the end, on top of white sugar.

Preheat oven to 200ºC for 5-10 min. Bake muffins to medium temperature for about 25-30 minutes, depending on the size of the muffins.

Once baked, let them settle for about 5 minutes in the tins so that they do not break. Take them out and let them retrieve room temperature.

 Crunchy muffins with linseed

To be considered

You can freeze them and take them out from the freezer some minutes before eating them. Heat them in the oven for a few minutes or in the microwave for 30 seconds.

The amount of raisins is approximate, you can add more or less, as you want.

Linseed are of my personal addition, that is, I have added them as a plus to the recipe, so you can just  avoid them or replace for any other ingredient that combines well.

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One Comment to "Crunchy muffins with linseed"

  1. Estefanía says:

    Premio al canto!! Por vuestro esfuerzo (el de la cocinera y el que está detrás de la edición)
    Pasaros por el blog y veís de qué va el premio..


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My culinary creations - © 2014-16, Sara Jiménez

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