Carolyn
Sep 20 2007, 4:57pm
Almond Flour Muffins
3-1/3 cups of almond flour
1 tsp baking soda
1/4 tsp salt
Sweetener to equal 1 cup of sugar
1/2 cup of yogurt (Can sub sour cream)
3 eggs
1-tablespoon vanilla
Mix ingredients together, (if batter is too thick add a little more yogurt) (if batter is too thin add a little more almond flour) as needed to get muffin batter consistency.
Fill paper lined muffin tins 2/3 full with batter (I drop pecans and blueberries on top of the muffins and poke them down into the muffins with my finger).
Bake in a 325° preheated oven for 20 minutes or until toothpick inserted in muffin comes out clean.
Allow muffins to cool for 5 minutes in the muffin tins before removing them to a cooling rack. They have the best flavor after they have cooled to room temp.
Makes 14 muffins.
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Low Carb Discussion Forum
skinnyme
Oct 11 2007, 9:26am
these sound really yummy. Is almond flour reasonably priced in the states? It is very expensive here - $16/small bag. Red Mill brand.
LindaSue
Oct 11 2007, 4:33pm
| QUOTE (skinnyme @ Oct 11 2007, 07:26 AM) |
| these sound really yummy. Is almond flour reasonably priced in the states? It is very expensive here - $16/small bag. Red Mill brand. |
That brand is about $11-12 where I shop here in Texas. I just happened to catch it at half price once when they were overstocked so I bought a bunch of it and stuck it in my freezer.
Is that a 1 pound bag, skinnyme?
pattim165
Oct 11 2007, 4:45pm
What is the carb count per muffin?
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