For the almond muffins, beat the eggs with the sugar until frothy, slowly add the olive oil and milk, mix the flour with the baking powder and sift, gently fold in, finally mix in the apple juice and almonds.
Line the cups of a muffin tin with paper cups and fill with the batter – not too full. Preheat the oven to 175 °C and bake the almond muffins for 20-25 minutes.
Preparation Tip:
The almond muffins can also be baked with wheat flour, but then consider possibly shorter baking time.
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