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Almond Muffins

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Almond Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 6
Ingredients
  • 2 cups almond flour
  • 2 tsp baking powder
  • ¼ tsp sea salt
  • ½ cup pastured butter
  • 4 eggs
  • ¼ cup water
  • ¼ cup honey
Instructions
  1. Preheat oven to 350 degrees.
  2. Grab a “standard” 12-muffin pan (or if you want mini-muffins, grab a 24-mini-muffin pan). Either butter the individual cups, or put a little paper cup in each one.
  3. Mix all of the dry ingredients together in a mid-sized mixing bowl. Mix well.
  4. Melt the butter and pour it in a separate bowl with honey and water. Mix it up a little with a fork.
  5. Crack in the eggs to the wet mixture and beat again. The butter will likely start to congeal a little, but that’s fine.
  6. Pour the wet ingredients into the dry ingredients and mix well. It will seem a little runny compared to your usual muffin batter, but the extra eggs will take care of things.
  7. Fill the muffin cups around ⅔ full.
  8. Put them in the preheated oven and set the timer for 15 minutes. When the timer goes off, check them with a toothpick – go a little longer if need be until the toothpick comes out clean.

This is a great alternative to cornbread.


Gather up:

  • 2 cups almond flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup pastured butter
  • 4 eggs
  • 1/4 cup water
  • 1/4 cup honey


Preheat oven to 350 degrees.  Grab a “standard” 12-muffin pan (or if you want mini-muffins, grab a 24-mini-muffin pan).  Either butter the individual cups, or put a little paper cup in each one.  Mix all of the dry ingredients (almond flour,  baking powder, and salt) together in a mid-sized mixing bowl.  Mix well.

Melt butter gradually on stove.  Pour it into a separate bowl with honey and water and mix up a little.  Crack in the eggs and beat with a fork. The butter will likely start to congeal a little, but that’s fine.

Pour the wet ingredients into the dry ingredients and mix well.  It will seem a little runny compared to your usual muffin batter, but the extra eggs will take care of things.

Fill the muffin cups around 2/3 full (I went a bit too full here, as you’ll see in a minute.   Place in oven for 15 minutes.  When the timer goes off, check them with a toothpick – go a little longer if need be until the toothpick comes out clean.

You can use this recipe as a base for a lot of other muffins as well.  Toss in a cup of fresh (or frozen) blueberries or huckleberries for a tasty breakfast snack.  Try substituting the honey with homemade unsweetened apple-sauce for some tasty apple-butter muffins.  Try some chopped up dried cherries or cranberries.  Maybe even some finely chopped fresh rhubarb and strawberries.  Use your imagination!