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.
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.
