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Add a photoServings: 6
Ingredients
- 75 gm Softened butter, (3oz)
- 75 gm Soft light brown sugar, (3oz)
- 2 med Size Large eggs at room temperature
- 60 ml Lowfat milk, (2fl ounce)
- 150 gm Plain flour, (5z)
- 1 pch Baking pwdr
- 1 tsp Mixed spice
- 25 gm Honey, (1oz)
- 50 gm Blanched almonds
Directions
- Preheat the oven to 220 C, 425 F, Gas Mark 7.
- Cream the butter and sugar till pale, if using a hand mixer this will take 5 min.
- Add in the Large eggs gradually beating well after each addition and mix in the flour, baking pwdr and spice.
- Lastly add in the lowfat milk, honey and half the nuts.
- Place 6 deep paper muffin cases onto a muffin tray and spoon the mix into each case. Proportionately distribute the almonds on top and bake in the preheated oven for 20 min till risen, golden and hard to the touch.
- NOTES : A sweet light sponge cake suitable for breakfast or possibly mid-morning, or possibly afternoon tea.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 6 servings | |
| Calories 314 | |
| Calories from Fat 139 | 44% |
| Total Fat 15.99g | 20% |
| Saturated Fat 7.25g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 154mg | 6% |
| Potassium 144mg | 4% |
| Total Carbs 37.39g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 16.79g | 11% |
| Protein 6.59g | 11% |
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