Blue Berry Muffins
A not so long time ago I was experimenting with low carb recipes and so I substituted wheat flour for almond flour, not all recipes where tasty but these muffins were absolutely delicious.
This recipe yields 12-14 muffins.
Ingredients:
1 cup fine almond flour
1 tablespoon of sugar
1/4 cup milk of choice
1 large egg
1/2 tablespoon of baking powder
1/4 teaspoon of salt
2/3 cup blueberries
A pinch cinnamon
Directions:
Preheat oven to 180 degrees centigrade. Line muffin tins with wax paper.
Stir all dry ingredients very well, then add all remaining ingredients except blueberries.
Scoop the mixture into the muffin tins and bake 13 minutes on the center rack.
Remove from the oven and let cool an additional 10 minutes, during which time they continue to firm up.
Tips:
I added a little batter, placed a few berries per muffin on top, then covered with more batter. You could also just press a few berries into the top of each muffin after filling with batter.
Enjoy!
