Blueberry Almond Muffins
You can use Fresh or Frozen berries, if you are using frozen berries, there is no need to defrost them — in fact, they hold their shape better during cooking if you add them to the mixture while still frozen. You can also add a teaspoon of cinnamon, and/or a touch of nutmeg for an interesting variation. Raspberries are a wonderful substitution as well.. Enjoy! Carlo
Ingredients:
2 cups almond flour
3 rounded tablespoons Splenda
1 rounded teaspoon baking powder
4 eggs (room temperature)
1/2 cup butter, melted (Margarine is not recommended)
1/2 cup heavy cream
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)
Directions:
Preheat the oven to 350 degrees F.
Butter and line 12 large muffin pans with muffin tin liners..
In a medium bowl, mix together the wet ingredients. In a larger bowl, mix together the dry ingredients (but not the berries).
Add the wet ingredients to the dry ingredients and mix until just combined (do not beat).
Finally, add the berries and briefly mix again.
Divide the mixture between the 12 muffin pans and bake for 20-25 minutes until risen, golden brown and set in the middle.
Leave in the pans on a cooling rack for 5 minutes, and then loosen carefully with a knife before turning out to cool completely. Makes 12 wonderful muffins.
Per serving (one muffin): 8g carbohydrates; 3g fiber; 7.25g protein; 24.8g fat; 273 calories
Thanks! I will definitely give this a try!
Laz, buddy this is a threasd for you!
Oh, joy! My dearest friend has a son who is struggling with his weight. This will be a wonderful dish to share with them.