Blueberry Almond Muffins to beat sweet tooth cravings
Ingredients
- 250 g ground almonds
- 1/2 tsp baking soda gluten-free
- 1/4 tsp salt rock
- 3 eggs free range or organic
- 50 g butter or vegan butter
- 100 g blueberries frozen
- 60 g honey organic
Instructions
- Separate the egg yolks from the whites. Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Add the rest of ingredients, leaving the blueberries to the end (add then by hand).
- Pour onto cupcake moulds (previously greased with a little butter).
- Bake at 170 degrees for 40 minutes.
Notes
Almond flour is so versatile. Besides being a natural replacement for traditional wheat flour in cakes, pancakes, cookies or muffins, it can also be used to coat vegetables, thicken sauces or even soups. If you are on a low carb diet, gluten-free diet or simply just want to add a healthy twist to baking or cooking, then almonds is an excellent choice.