- 230g all purpose flour
- 60g corn flour
- 125g granulated white sugar
- ¼ tsp salt
- ½ tsp baking soda
- 2 ½ tsp baking powder
- 1 tsp ground cinnamon
- 1 tbsp lemon zest
- 1 tbsp lemon extract (optional)
- 1 large egg (room temp.)
- 200ml buttermilk (room temp.)
- 40ml milk (room temp.)
- 50 ml olive oil
- 85g honey
- 50g ground bleached almonds (toasted or untoasted)
In the bowl with the flour, add the corn flour. Add the baking powder, the baking soda, salt & cinnamon and whisk well.
In another bowl, mix the olive oil with the sugar. Add the egg and whisk, until fully incorporated. Add honey, lemon extract, lemon zest, milk and stir well.Continue by adding flour and buttermilk alternately, starting and finishing with the flour mixture.
With a spatula, fold the almonds into the batter. Fill 24 muffin cups, after you butter or line them with paper liners. Bake in a preheated oven, at 180°C/350°F, for 20 to 25min or until a skewer comes out clean.