Almond Flour Cake Muffins Food

ALMOND FLOUR MUFFINS

Steps:

• Preheat the oven to 180C/350F. Grease a 12-count muffin tin with muffin liners and set aside.
• Start by preparing your streusel topping. Add all the ingredients into a mixing bowl, and mix together, until a crumble remains. Set aside.
• In a small bowl, add your almond flour, baking powder, and salt and mix well. Set aside. In a separate bowl, add the sweetener, eggs, milk, and melted butter, and whisk together, until smooth and glossy.
• Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin. Sprinkle with the crumble topping over each one.
• Bake the muffins for 22-25 minutes, or until a skewer comes out clean. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.
• Once cooled, make your icing by whisking together the powdered sugar with water. Drizzle over the top of each muffin.

ALMOND FLOUR LEMON MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
• Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
• Mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix. Distribute the batter evenly between the prepared muffin cups, filling the cups all the way to the top.
• Make the topping by mixing almond flour, brown sugar, and butter together until crumbly. Set aside.
• Bake muffins in the preheated oven for 15 minutes, then remove from the oven and sprinkle crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean, 3 to 5 minutes. Cool muffins in the pan on a wire rack for 5 minutes.
• While the muffins are cooling, mix powdered sugar, half-and-half, and lemon juice together in a small bowl for the glaze. Remove the muffins from the pan and drizzle the glaze over the top.

ALMOND FLOUR CAKE/ MUFFINS

Steps:

• Cream butter and Splenda.
• Add eggs, one at a time, beating after each.
• Mix flour with baking powder in separate bowl.
• Add flour a little at a time to egg mixture while beating.
• Add extracts, beat again.
• Pour or scrape with spatula into greased 22.
• 5 cm cake pan.
• Bake at 175 degrees Centigrade, for 50 to 55 minutes.
• Recipe is much better as muffins.
• You get about 16 muffins and they bake for 30 minutes.

ALMOND AND OAT FIBER MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease the bottoms of 12 standard muffin cups.
• Mix almond meal, sweetener, oat fiber, flaxseed meal, baking powder, and salt together in a bowl.
• Whisk egg whites, kefir, and oil together in another bowl. Mix in dry ingredients just enough to moisten. Do not overmix; batter should be lumpy. Fill the muffin cups 2/3 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Immediately transfer to a wire rack to cool.

ALMOND FLOUR MUFFINS

Steps:

• In a medium bowl, combine almond flour and baking soda.
• In a large bowl combine eggs, syrup and vinegar.
• Stir dry ingredients into wet, mixing until combined.
• Scoop about 1/4 cup of batter at a time into paper lined muffin pan.
• Bake at 350° for 15 minutes, until slightly browned around the edges.
• Cool in the pan for 1/2 hour.