Sift the ingredients marked ● together. Whisk the margarine and when it turns fluffy, add the sugar. Then whip until it turns into a pale and soft cream.
Pour in the beaten egg little by little into the margarine mixture and whip well with each addition. Add the vanilla or almond essence.
Next, add heavy cream and milk in this order. Combine well.
Finally add the sifted ● ingredients and fold in the mixture with a rubber spatula until the powder disappears. This batter will have a liquid consistency.
Transfer the batter into cupcake cups up to 70% full. Add your favourite toppings. You don't need it if you prefer.
Bake in an oven preheated to 180°C for 23 minutes. Adjust the baking time according to your oven.
Bake until nicely golden brown. This picture is without toppings.
It is crispy and soft just after baking. Then after a day, the almond flour and heavy cream make the muffins so moist.
The muffins in this picture has roasted almond, sliced almond and pumpkin seeds on top.
Story Behind this Recipe
I wanted to eat soft and moist almond muffins.
Just mix and add. ( ＊Adding the beaten egg little by little will make sure the margarine mixture won't separate. However, if you are worried, leave the margarine at room temperature beforehand. ＊The key ingredient is the heavy cream. We have to appreciate cows because these muffins use skim milk, milk, and heavy cream.