Muffins (Not to worry! They are reasonably healthy)

These are Ka’s yummy-for-my-tummy-muffins!! This is the only way I can get her to eat nuts 🙂 I like these coz they don’t have refined flour or butter.

 

Yield: 48 mini muffins

Preparation time: 15 mins

Baking time: 25 mins

 

INGREDIENTS:

• 2 cups almond flour (almond meal)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup Olive oil
• 4 eggs
• 1/3 cup water
• 1/3 cup raw sugar, powdered (measure before powdering); can also use artificial sweetener
• 1/2 cup fresh/frozen blueberries (optional)
• 1/4 cup chopped walnuts (optional)
• 1/4 tsp of vanilla extract (optional)

 

HOW TO:

• Preheat oven to 350 F.
• Spray a mini muffin pan with cooking oil (olive or other)
• Mix dry ingredients together.
• Add wet ingredients and mix thoroughly (You don’t want strings of egg white in there and you don’t have to worry about “tunnels” when you are using almond meal).
• Put in muffin tins (about 1/2 to 2/3 full) and bake for about 25 minutes.

Variations: For apricot muffins, take half a teaspoon of apricot jam (instead of blueberries) and push it into each muffin slightly (it will sink more during baking).  Orange marmalade works well too.  Adding mashed bananas to the batter also works.

Happy Baking!!