Almond Muffins

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!