I normally don't crave toast or muffins or cake, but once in a while I want something to put butter on besides green beans. Sunday I made the egg bake, and wanted something brunch-like to go with it. I created these muffin tops out of ground almonds, flax and eggs. They are not light and fluffy muffin tops. These are heavy, slightly sweet, slightly spicy, with a hint of a bran muffin. My family liked them, but they'll eat my weird concoctions. My processed-food-loving friends ate them, and they won't always see the beauty in some of my foods. Next time I'll make them smaller. They do keep a body filled up for a while!
"Bran" Muffins
Preheat oven to 350. Lightly grease a muffin top pan, muffin tin or mini-muffin tin.
2 cups almond flour (I make my own in the food processor from blanched almonds)
1 cup flax meal
1 tsp baking soda
1/2 tsp sea salt
2 tsp cinnamon
1/2 tsp pumpkin pie spice
Mix dry ingredients together in a medium bowl.
3 eggs, slightly beaten
1/4 cup cream or half & half
25 drops vanilla cream stevia
2 tbs water
Mix wet ingredients together and add to the dry ingredients. Divide the batter into your pan: 6 muffin tops, 12 muffins or 24 mini muffins. Bake for 20-40 minutes, until slightly golden and the muffins pull away from the edges of the pan. Serve with butter, fruit spread, or cheddar cheese.
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