• Preparation time – 10 min
  • Cooking time – 20 min

  • Difficulty – medium

  • Servings – makes 12 muffins

  • INGREDIENTS

    • 300 g white all purpose flour
    • 120 g sugar
    • 1 tsp. powdered ginger
    • 1 tsp. baking powder
    • 2 eggs
    • 200 ml whole fresh milk (or Zymil, Parmalat long life milk)
    • 100 g Noberasco organic almonds, blanched
    • 125 g butter
    • >> Our wine picks:
    • Asti spumante DOCG
    • Moscato Provincia di Pavia

  • METHOD

    1. Preheat the oven to 200 °C.
    2. Meanwhile, put in a bowl all the dry ingredients: flour, sugar, baking powder, ginger and not too finely chopped almonds. Mix.
    3. Quickly whisk the eggs, add the milk and melted butter.
    4. Mix the liquid ingredients with the dry ones, leaving the compound quite grainy.
    5. Put 12 muffin paper cups into a muffin mould (or butter and flour it).
    6. ¾ fill the moulds with the mixture and bake for 20 minutes.
    7. Leave to cool and serve.

    This recipe was created by the food blogger Elena Levati for Noberasco

  • Chef’s tip

    Try replacing the peeled almonds with unpeeled ones: you will have darker muffins with a stronger taste. For a touch of colour and different taste, add berries to the ingredients.

  • Serving suggestion

    These muffins are great with a cup of tea.

  • Wine selection

    Asti spumante DOCG, Moscato Provincia di Pavia or other sweet dessert wines.

  • Family tip

    Create your own recipe-variations! For instance, you can add dried cranberries or raisins to the dough.

  • Dish history

    There’s something magical about warm homemade muffins for breakfast! This particular recipe, which calls for almonds and ginger, will leave a breath-taking aroma in your kitchen. The nutty, sweet taste of almonds, together with the slightly hot and spicy note of the ginger, make a perfect combination. If you are a ginger-fan you can even add a couple of drops of its freshly extracted juice: just grate some ginger and squeeze it over the dough. Yum! Enjoy these dainties at breakfast time with a cappuccino or tea, or save it for an afternoon snack. Children will love it too!