BASIC ALMOND FLOUR MUFFINS
6 ounces almond flour (1 1/2 cups)
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons butter, melted
1 cup granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla
2 tablespoons heavy cream
3 tablespoons water
2 eggs
Put the almond flour, baking powder, salt and granular Splenda, if using, in a medium mixing bowl. In a small bowl, melt the butter in the microwave. Add the liquid Splenda, if using, the vanilla, cream and water to the butter. Add the liquid mixture and the eggs to the dry ingredients in the bowl. Mix well with a spoon. If the batter seems too stiff, stir in another tablespoon of water.
Spoon the batter into six paper-lined muffin cups. Bake at 350º 15-20 minutes, until the tops are golden brown. Remove from the pan and cool at least 5 minutes on a rack before serving. Serve warm or at room temperature. Store in the refrigerator.
Makes 6 muffins
Can be frozen
With granular Splenda:
Per Serving: 258 Calories; 22g Fat; 8g Protein; 10.5g Carbohydrate; 3.5g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 242 Calories; 22g Fat; 8g Protein; 6.5g Carbohydrate; 3.5g Dietary Fiber; 3g Net Carbs
VARIATIONS:
Maple Nut Muffins - Add 1 1/2 teaspoons maple flavoring and 1/4 cup chopped pecans
Orange Muffins - Add 1 teaspoon orange extract and 1 tablespoons grated orange zest
Lemon Poppy Seed Muffins - Add 1 teaspoon lemon extract, lemon zest and 1 teaspoon poppy seeds
Banana Walnut Muffins - Add 1 teaspoon banana flavoring and 1/4 cup chopped walnuts
Apple-Cinnamon Muffins - Add 2 packets sugar free cider mix, reduce the sweetener to 1/2 cup and add 1/2 teaspoon cinnamon
Blueberry Muffins - Add a handful of fresh blueberries
Cinnamon Muffins - Add 1 teaspoon cinnamon
I've been making the muffin recipes that call for part almond flour and part flax meal for years now and they are very good. However, I'm sometimes put off a little by the consistency and slightly sour taste that the flax meal gives them. So, this time I decided to try making muffins with only almond flour. I like them much better than the ones with flax. They seem more like regular wheat flour muffins to me. Surprisingly, they don't taste the same as my low carb poundcake, probably because there is less butter and fewer eggs in these than in the cake. This recipe makes a good plain muffin that you can spread with sugar free jam, but it can easily be flavored the same as the ones with flax meal in them. The only change I made to this version was to omit the flax and add another 2 ounces of almond flour. Click the photo to see a close-up.
UPDATE 1/10/13: I made cinnamon muffins today by adding 1 teaspoon cinnamon to the basic muffin recipe. They're very good.