Friday, March 9, 2012

Almond "Poppy" Seed Muffins - Updated!

From Kristi’s Kitchen


2 ½ c. blanched almond flour
½ tsp. sea salt
½ tsp. baking soda
2 organic eggs
½ c. grape seed oil 
2 tsp. almond extract
1/3 c. coconut nectar
½ c. unsweetened vanilla almond milk
3 tbsp. chia seeds


-Preheat oven to 350 degrees
-Combine wet and dry ingredients separately
-Incorporate wet into dry and fold in seeds
-Line 20 mini muffin tins with paper liners and fill equally (I use a tbsp. measure to do this)
-Bake in preheated oven for 10 minutes; until golden and springy to the touch
-Cool for 10 minutes in the pan

Makes 20 mini muffins


-Line 11 regular muffin tins and fill using 18/8 stainless scoop (this will almost completely fill the tin -no worries)
- Bake in preheated 350 degree oven for 16 minutes until muffins are a nice rich brown color on top
-Cool and serve warm

They turn out moist and delicious with a slight caramelization on the top -PERFECT!

Makes 11

You could even ice them with an Almond Cream Cheese Glaze and they would make a perfect coffee cake...

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