Almond Muffins With Gooey Fig Center Food

BLUEBERRY & ALMOND MUFFINS

Steps:

• Preheat oven to 180c/fan.
• To make the almond paste mix ground almonds, sugar and eggs, until it makes a reasonably thick mix.
• Next, in a large separate bowl cream the butter until soft and creamy.
• Then scrape the almond paste into the butter and mix thoroughly.
• Add the flour. The mixture will become very stiff but don't worry. Just add the milk and vanilla essence. Add the blueberries and mix carefully.
• Spoon about a tablespoon of the mixture into the cupcake cases and place the tray into the centre of the oven.
• Bake for 20-25 minutes or until slightly golden and a skewer comes clean out of the muffin when poked.
• Take out of the oven and leave to cool on a wire rack for 10 minutes. Then enjoy with some fresh blueberries on the side.

ALMOND MUFFINS WITH GOOEY FIG CENTER

Steps:

• Heat oven to 350°F. Combine first 9 ingredients in a bowl. Puree figs in a food processor until smooth and scrape into a small saucepan. Place over low to medium heat, stirring constantly, until puree gently boils, about 5 to 10 minutes. Let cool, then refrigerate. Whisk egg, honey, milk and oil in a bowl. Incorporate into flour mixture and blend on low with a hand mixer. Line a muffin tin with paper cups; fill each halfway with batter. Add 1 tbsp fig puree to center of each cup, then cover with a small spoonful of batter. Sprinkle almonds on top. Bake until golden brown, 12 to 15 minutes.

HEALTHY ALMOND MUFFINS

Steps:

• Preheat oven to 350F and line or grease 8 cups of a muffin tin
• In a large mixing bowl whisk together 4 eggs, melted coconut oil, maple syrup, and almond extract
• In a separet bowl combine almond flour, baking soda, baking powder, salt, and sliced almonds
• Fold dry ingredients into wet with a spatula
• Scoop about a 1/4 cup of batter into each of 8 muffin cups
• Place in the oven and bake at 350F for 28 minutes
• Remove from the oven and allow to cool fully and then enjoy!

FRESH FIG OAT MUFFINS

Steps:

• Preheat oven to 375°F.
• Spray a Texas size (jumbo) muffin tin with nonstick coating.
• Mix together flour, salt, and baking powder in medium bowl.
• In large bowl, beat oil, yogurt, Splenda, and egg white. Add flour mix alternately with soy milk until gently combined. Fold in vanilla, almond extract, and 1 cup figs. Pour/spoon into prepared pan.
• Filling mixture: Combine syrup, figs and lemon juice in saucepan and bring to a boil. Cook on medium heat and mash the mix with a spoon until thick (around 5 - 10 minutes).
• Use a spoon to creat a "hollow" in each muffin. Place a spoonful of the fig mix in each muffin.
• Bake for 20 - 25 minutes or until toothpick comes out clean.

ALMOND MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Lightly grease 12 medium or 9 count large muffin tin or line with muffin papers.
• Sift together the flour, sugar, baking powder, salt, and baking soda in one bowl.
• Use a box grater to grate the almond paste into the flour mixture, then use your finger tips to work it through.
• In a separate bowl, beat together the butter, yogurt, zest, extract, and egg until well blended.
• Add the dry ingredients and mix together just until mixed. (If adding berries, add at this time)
• Spoon the batter into the prepared tin and sprinkle the top with the slivered almonds.
• Bake for 18 to 20 minutes until light golden brown and set.
• Cool to room temperature, then lightly dust with powdered sugar before serving.

FABULOUS FIG MUFFINS

Steps:

• Preheat oven to 375F and lightly grease 18 standard-size muffin cups (2 1/2 inches) or line with paper muffin liners.
• In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt.
• In a medium bowl, beat together the eggs, buttermilk, sugar, and melted butter.
• Make a well in the center of the dry ingredients and gently mix in the wet ingredients, until just moistened.
• Gently fold in figs.
• Pour batter into muffin tins, filling about 2/3 full.
• Bake for about 20 minutes, or until a toothpick inserted into the center come out clean and the tops are golden.
• Cool on a rack in the tins for 5 minutes, then take out of the tins and cool completely on the rack or serve warm.
• -OAMC instructions- Bake as directed and cool completely.
• Wrap the muffins tightly in foil and place ina freeser bag for up to 3 months.
• To reheat, heat muffins in foil for about 15-18 minutes or until warm in a 300F oven.

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-CARDAMOM-FIG MUFFINS

Steps:

• 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat. If necessary, use your hands to coat the gooey bits. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir. 4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each muffin with a large pinch of sliced almonds, taking care to sprinkle them evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly. 5. Bake for 15 to 20 minutes. 6. Cool the muffins at least 10 minutes before removing from the tin.