Saving the Cast Iron Pans and the Windows

You have to appreciate friends! Right after my “scramble the pancakes in the cast iron pan meltdown”, Shannon comes up with a great recipe that will save breakfast for my son (and save my sanity)! She brilliantly modified the coconut flour muffin recipe and turned it into an almond flour one. THANK YOU!!! These muffins are so tasty and worth it.

Shannon’s Almond Flour Muffins

Preheat oven to 375°

Ingredients:

3 eggs room temp

1/2 tsp. vanilla

1/4 tsp. salt

1/4 cup agave syrup (I use honey because it is a monosaccharide and doesn’t feed the bad bugs in the digestive system)

1/2 tsp. baking soda

3/4 - 1 cup almond flour (start with 3/4 and if mixture is too liquid, add last 1/4 cup) 

1/2 cup blueberries

1/4 cup butter or coconut oil, melted

-mix first 4 ingredients

-mix the next two ingredients together and add to first 4

-add last two ingredients.

-generously grease muffin pan with coconut oil and fill each cavity to the top

-bake for 15 minutes if using mini-muffin pans and almost 20 minutes if using standard pans.

DO NOT OVERCOOK. NUT FLOURS OVERCOOK EASILY. If using frozen berries, which I do, you may need to bake about 5 to 10 minutes more.

Comments

[MariaD]

I make nut muffins too. Here are the variations. I make my own almond "flour" in the processor, using soaked almonds. I separate whites from yolks in eggs. Yolks, shortening (I use lard, either from Whole Foods or homemade), honey, a pinch of salt, cinnamon and such, and about a cup of fruit gets dumped into the processor as well for easy lazy mixing. I do not use soda because my family can taste it. Instead, I beat egg whites till hard peaks (about three minutes by hand), pour them into the processor and mix gently by hand.

I need a good muffin pan, though. Mine is Teflon >_< I'd like a glass muffin pan, but I can't find one so far.