Good Basic Almond Flour Muffin recipe

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Good Basic Almond Flour Muffin recipe


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Old 11-24-2014, 21:06   #1
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Default Good Basic Almond Flour Muffin recipe

I just baked these using fresh raspberries and chopped walnuts, I love nutmeg so added some and a bit of cinnamon. This was my first attempt at using nut flours, I read almond flour soaks up the liquids so I added a small handful of coconut flour and used 3 T. Butter.

Basic Almond Flour Muffin Recipe
(You can add flavoring or real fruit)

6 ounces almond flour (1 1/2 cups)
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons butter, melted
1 cup granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla
2 tablespoons heavy cream
3 tablespoons water.(I used more HC instead of water)
2 eggs

Put the almond flour, baking powder, salt and granular Splenda, if using, in a medium mixing bowl. In a small bowl, melt the butter in the microwave. Add the liquid Splenda, if using, the vanilla, cream and water to the butter. Add the liquid mixture and the eggs to the dry ingredients in the bowl. Mix well with a spoon. If the batter seems too stiff, stir in another tablespoon of water.

Spoon the batter into six paper-lined muffin cups. Bake at 350 15-20 minutes, until the tops are golden brown. Remove from the pan and cool at least 5 minutes on a rack before serving. Serve warm or at room temperature. Store in the refrigerator.

*I made my muffins smaller and I sprayed muffin tin with Pam.

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Old 11-24-2014, 21:14   #2
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I uploaded pix and tried to submit post, file was there, but it didn't successfully post...any suggestions?

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Old 11-24-2014, 23:29   #3
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All we need is the basic link to the site - the part that's showing in the location box at the top of the screen. I think this is the one you've chosen, right? Any pictures included there will come right along with the recipe. We mainly need the whole thing to cover copywrite issues. Linda's site is a favorite with all of us.

BASIC ALMOND FLOUR MUFFINS - Linda's Low Carb Menus & Recipes




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Old 11-24-2014, 23:31   #4
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It is actually the coconut flour that absorbs so much liquid, not the almond. But your addition of the coconut flour will probably give the muffins a very smooth texture.

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