Almond flour muffin
Perfect dairy, gluten and sugar free almond flour muffins. An amazing whip together and bake no-hassle thing. Yes, it exists and it is delicious!
As I lately have some time, I was looking on the web yesterday. Trying to get fresh, fascinating ideas, inspirational recipes that I’ve never used before, to treat my loved ones with. Looking for a long time unfortunately couldn’t discover any interesting stuff. Just before I thought to give up on it, I ran across this tempting and simple dessert by chance at Suncakemom. The dessert looked so mouth-watering on its pic, that called for immediate action.
It was not difficult to imagine the way it’s created, how it tastes and just how much boyfriend might enjoy it. Actually, it is rather easy to keep happy him when it comes to cakes. Yes, I am a blessed one. Or maybe he is.Anyways, I visited the blog and simply followed the step by step instuctions that were coupled with great images of the operation. It really makes life faster and easier. I could imagine that it is a bit of a inconvenience to shoot photographs in the midst of cooking in the kitchen as you may normally have gross hands and so i sincerely appreciate the commitment she placed in to build this blogpost and recipe conveniently followed.
That being said I’m encouraged to present my very own dishes in the same way. Many thanks for the thought.
I was fine tuning the original mixture to make it for the taste of my loved ones. I must mention it was a great success. They prized the flavor, the overall look and loved getting a treat such as this in the midst of a lively workweek. They ultimately demanded lots more, a lot more. Thus next time I am not going to make the same mistake. I am gonna double the volume to keep them delighted.
Almond flour muffin was first invented by SunCakeMom
Measure and grind flax seed until it has flour consistency. Also ground almond to flour if necessary.
Crack and separate the eggs.
Beat egg whites until hard peaks form.
Beat yolks until they get light yellowish color.
Put a spoonful of unsweetened cocoa powder, stevia and vanilla extract with the egg yolks and mix until incorporates well.
Mix the rest of the dry ingredients ( flax seed flour, ground almond and baking powder) in a bowl.
Pour dry ingredients and coconut milk in with the cocoa-yolks mixture alternating between the dry and liquid. Mix carefully
Finally fold egg whites really carefully in with the batter. Try not to break egg whites as it gives the muffins the foamy texture.
Pour batter into the cupcake holders and if there are some ground almond in the cupboard don’t hold back!
Decorate with any toppings of preference.
Pop it in the preheated 356°F / 180°C oven for 25 minutes.
Check it after 20 minutes (depending on the oven it could be ready earlier or later.) Use a needle or fork to stick it into the muffin. If needle comes out clean the muffin is baked. If there is some batter on it put tray back for another 5-10 minutes.