Monday, December 8, 2008


Mini-jam-filled almond muffins to be exact.

In an effort to make a morning treat as healthy and satisfying as possible, I did a little experimenting. First, I tried to make a pumpkin almond (regular sized) muffin and they were, well, absolutely disgusting: the outside was burnt and the inside was a gooey mess with a mealy texture. So, those got tossed. But, being the girl that I am, I didn't give up. I still wanted a high-protein, low-sugar muffin, but my key -- as it is in a lot of my gluten-free baking, was to make it miniature.

And here you have my miniature jam-filled almond muffins. And they're quite satisfying -- just two of these with your morning tea or coffee can fill you up plenty. Also, I made them two different ways: one with egg, and one with ground flax seed heated up with some water (a basic egg replacer recipe) and they both came out well -- the egg-based muffin looked more, well, muffiney -- the other a tad bit grainier, lighter in color and they didn't rise as high -- but still tasty (in photo above, the flax recipe is the muffin on the left, and egg recipe is on the right -- it's the opposite in the photo below).

Mini-Jam-Filled Almond Muffins (gluten-free, dairy-free, vegan if you want)

makes nine mini-muffins

1 3/4 cup blanched almond flour (aka almond meal)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 large egg (or 2 tablespoons of ground flax seeds mixed with 6 tablespoons water, microwaved for one minute, or until gel-like)
1/2 teaspoon cider vinegar
1 tablespoon agave nectar
1/4 cup jam of choice

Preheat oven to 325 F and grease a mini muffin pan with shortening or oil of choice.
In a bowl, mix the almond flour, salt, and baking soda until combined. In a separate bowl, mix the egg, vinegar and agave nectar. Add the wet ingredients to the dry and combine. Fill each muffin tin with a scant tablespoon of the batter, then add about a 1/2 teaspoon of the jam, making a small indent in each muffin. Add about a teaspoon of batter on top of each jam-filled muffin and bake for 10-15 minutes in the oven.

*Said in reference to hilarious youtube muffin sensation found here.


Ricki said...

How great do those sound?! Must try the vegan version. And that video is HILARIOUS. What possesses people to do something like that, I wonder?? (his face at the end is priceless)!

Liz said...

Thanks Ricki! I get such a kick out of that video. Seriously, if I ever need a good laugh I'll revisit that clip, or just on cuteoverload and I'm immediately in a better mood.

Jack said...

I ate 3 of these muffins in about 90 seconds. They go great with my coffee in the morning.

glutenfreeforgood said...

These look great and there's nothing like finding a sweet treat inside. Henry looks much more at ease with food than he does babies. Aaah, he's still my favorite, although your niece is a cutie. :-)

Liz said...

Glad you liked 'em Jack!

Absolutely Melissa! Maybe putting the muffins near my niece would make him more at ease with her ;)

Lauren said...

Almond flour rocks! I made a similar muffin using erythritol or sometimes honey. Yours look delicious!