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Almond flour muffin

Perfect dairy, gluten and sugar free almond flour muffins. An amazing whip together and bake no-hassle thing. Yes, it exists and it is delicious!

As I recently have a little time, I was searching on the web last week. In search of new, exciting thoughts, inspiring dishes that I’ve never tasted before, to amaze my family with. Hunting for a while but couldn’t come across lots of interesting things. Just before I wanted to give up on it, I found this delightful and simple dessert simply by accident at Suncakemom. The dessert seemed so delicious on its photo, that required rapid action.

It had been not so difficult to imagine the way it is made, how it tastes and how much my hubby will want it. Mind you, it is very simple to impress the guy in terms of puddings. Yes, I’m a blessed one. Or possibly he is.Anyways, I got into the blog and simply used the detailed instuctions which were combined with impressive shots of the process. It really makes life less difficult. I can suppose it is a slight hassle to take photos in the middle of cooking in the kitchen as you may typically have sticky hands thus i really appreciate the commitment she devote to make this post .

With that in mind I’m inspired presenting my very own dishes in a similar way. Many thanks the thought.

I had been tweaking the initial mixture to make it for the taste of my loved ones. I’ve got to tell you that it was a terrific success. They prized the flavour, the overall look and enjoyed having a delicacy such as this in the midst of a stressful workweek. They ultimately demanded lots more, more and more. So the next occasion I’m not going to commit the same miscalculation. I am gonna double the volume .

You can find the original Almond flour muffins recipe and more at SunCakeMom

Measure and grind flax seed until it has flour consistency. Also ground almond to flour if necessary.

Crack and separate the eggs.

Beat egg whites until hard peaks form.

Beat yolks until they get light yellowish color.

Put a spoonful of unsweetened cocoa powder, stevia and vanilla extract with the egg yolks and mix until incorporates well.

Mix the rest of the dry ingredients ( flax seed flour, ground almond and baking powder) in a bowl.

Pour dry ingredients and coconut milk in with the cocoa-yolks mixture alternating between the dry and liquid. Mix carefully

Finally fold egg whites really carefully in with the batter. Try not to break egg whites as it gives the muffins the foamy texture.

Pour batter into the cupcake holders and if there are some ground almond in the cupboard don’t hold back!

Decorate with any toppings of preference.

Pop it in the preheated 356°F / 180°C oven for 25 minutes.

Check it after 20 minutes (depending on the oven it could be ready earlier or later.) Use a needle or fork to stick it into the muffin. If needle comes out clean the muffin is baked. If there is some batter on it put tray back for another 5-10 minutes.

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