May 10, 2014

Almond Berry Muffins!

These fabulous berry muffins are awesome and healthy. When I was looking for a perfect muffin recipe I found this one and adapted to my and Mr. Picky eater’s taste. They are fabulous as I substituted the flour with almond meal, it immediately changed the texture and is not at all floury. They are nutritious as well tasty and makes a good morning breakfast. We both ate this for a week and could not stop raving about the taste.

Almond Berry Muffins slightly adapted from here

Ingredients:

1 cup of All Purpose Flour

1 Cup of Almond Meal plus 2 Tbsp for the topping

3/4 cup sugar

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup Greek yogurt or sour cream

2 tablespoons buttermilk

1/4 cup vegetable oil

1 egg

Zest of 1/2 a lemon

1/2 teaspoon almond extract

1 1/2 cup fresh blueberries and strawberries

( you can use either one type of berry or different varieties like raspberry, blackberry etc)

Method:

Pre heat the oven to 350 F. And, line the muffin pan with cupcake liners. If you are not using liner, then please grease the pan.

Meanwhile, mix all the dry ingredients in a bowl. On the other side, whisk the wet ingredients in another bowl until combined. Gradually add the dry ingredients to the wet and fold until mixed well and fold in the blueberries and chopped strawberries.

Spoon the mixture into prepared muffin pan with the help of a ice cream scoop or spoon. I prefer ice cream scoop for perfect measurement. And, each and every muffin is equal in size. Sprinkle some almond meal on top of it. And, bake it for about 20 25 minutes or until a toothpick inserted comes out clean.

Once they are done, remove them from the oven and after resting them few minutes remove them on a cooling rack in order to prevent them from having soggy bottoms. Let them cool for few more minutes and they done.

Enjoy them with a hot cup of coffee for breakfast or afternoon pick me up.