I've tried this recipe, it cost about $12,00 for 36 muffins, it taste better than the tapioca muffins.
My son loves them.I also add frozen strawberries to the mixture.For children with ADHD Cinnamon can be a stimulant, I noticed that it affects my son.
I subtitute sugar for stevia.Using the strawberries to sweeten the muffins.
Gluten Free flax almond flour muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
Ingredients:
- 1 cup ground flax meal / 3.3 ounces / 94 grams (for very fresh homemade flax meal, use a clean coffee bean grinder to grind flax seeds)
- 1 cup almond flour (also called almond meal) / 3 ounces / 86 grams
- 1 tablespoon gluten-free baking powder
- 1 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) melted, cooled butter
- 4 large eggs
- 1/2 cup sugar
- 1/2 cup water OR buttermilk (I used soy milk)
- FOR MUFFIN TOPPING: (optional)
- 2 tablespoons cane sugar (third tps of stevia or 2 drops of liquid stevia)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Preparation:
Preheat oven to 350° F / 176° C
Line a 12 cup muffin tin with paper muffin liners.
For best results, use a kitchen scale to weigh ground flax meal and almond flour. Place in a large mixing bowl. Whisk in gluten-free baking powder, 1 1/2 teaspoon ground nutmeg, 1 teaspoon ground cinnamon and salt.
Melt 1/2 cup of butter and allow to cool slightly. Add melted butter, eggs, sugar or stevia and water or buttermilk or soy milk to dry ingredients and stir to combine or use an electric mixer and beat just until the ingredients are blended.
Use a small ice cream scoop or large spoon to distribute muffin batter evenly (about 2/3 full) into prepared muffin tin. In a small bowl stir 2 tablespoons cane sugar, 1/2 teaspoon each ground nutmeg and ground cinnamon and sprinkle about 1 teaspoon of the sugar / spice mixture on the top of each muffin.
Bake in preheated oven for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to completely cool before serving.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Line a 12 cup muffin tin with paper muffin liners.
For best results, use a kitchen scale to weigh ground flax meal and almond flour. Place in a large mixing bowl. Whisk in gluten-free baking powder, 1 1/2 teaspoon ground nutmeg, 1 teaspoon ground cinnamon and salt.
Melt 1/2 cup of butter and allow to cool slightly. Add melted butter, eggs, sugar or stevia and water or buttermilk or soy milk to dry ingredients and stir to combine or use an electric mixer and beat just until the ingredients are blended.
Use a small ice cream scoop or large spoon to distribute muffin batter evenly (about 2/3 full) into prepared muffin tin. In a small bowl stir 2 tablespoons cane sugar, 1/2 teaspoon each ground nutmeg and ground cinnamon and sprinkle about 1 teaspoon of the sugar / spice mixture on the top of each muffin.
Bake in preheated oven for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to completely cool before serving.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
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