Bluberry Muffins (almond flour)

Almond flour (or ground almond) has become very popular recently. Its gluten free and low in carbohydrates so many dieters experiment using this ingredient. I wanted to try it out and because I’ve always loved blueberry muffins I decided to go for this recipe. The result is very nice. I wouldn’t say these muffins are similar to traditional ones made with flour but they are very tasty. Almond flour is quite filling and heavy so the good news is that you will probably stop on one or maximum two muffins with your tea or for a quick breakfast.

Ingredients:

2 eggs
Equivalent of 100 g of sugar (I used 8 tbsp. splenda)
4 tbsp. melted butter
¾ tsp. baking soda
½ tsp. sea salt
1 tsp. lemon zest
1 tsp. vanilla extract
240g almond flour (or ground almond)
150g fresh blueberries
2 tbsp. milk 

Preparation:

1.    Preheat oven to 180C

2.    Mix dry ingredients (almond flour, lemon zest, sea salt, baking powder and fructose) together.

3.    Add wet ingredients (eggs, milk, vanilla extract, butter) and mix well together.

4.    Add blueberries and fold in gently.

5.    Divide the batter into muffin cups. The batter is quite firm so you will need to use a little spoon to level the batter nicely. The muffin cups should be filled to the top as the batter doesn’t rise much.

6.    Bake about 20-25 minutes until lightly browned on the top. 

Enjoy J

Carbohydrates and calories:

	Whole batter	1 muffin
Carbohydrates	48.3g	4.8g
Calories	2167	217

 Source: Adapted from Chef Shane Kelly