Thursday, June 12, 2014

Cherry Chocolate Almond Flour Muffins

I resist it every chance I get – but when it comes right down to it, change is good.  I’ve missed muffins.  And I’ve found some that seemed to work for me – the restaurant wasn’t 100% willing to give out the recipe.  But thankfully, they did give out the ingredients! So I searched out the ingredients online, put together a couple of recipes, and this is the end result.  I haven’t even tasted them yet – but I’m really excited to do so.  (They are cooling in the pan at this very moment.)

Without any ado, here is the recipe:

Cherry Chocolate Almond Flour Muffins
2 cups blanched almond flour
4 eggs
¼ cup agave syrup
½ tsp baking soda
1 tbsp apple cider vinegar
¼ cup (scant) chopped dried cherries
¼ cup (scant) chopped semi-sweet chocolate

In medium bowl, combine flour and baking soda.

In large bowl, combine eggs, honey and vinegar.  Add and combine cherries and chocolate.

Stir dry ingredients into wet – mix until combined.

Scoop into 8 lined muffin tins – starting with about ¼ cup at a time.  The more level you are able to fill the muffin cups, the nicer they will look. (So sayeth the lady at the café.)
Bake at 350ºf for 15 minutes.  Wait an absolute eternity with them in the pan.  (30 minutes.)

Enjoy!

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2 Comments:

At June 23, 2014 at 10:21 PM , Blogger Corinne Robinson said...

why does one have to wait so long for them?? Seems unfair, no? They do look and sound mighty fine, though!

 
At June 23, 2014 at 10:28 PM , Blogger She said...

It was terribly terribly onerous. ;-) Tomorrow's... the carrot/raisin... they will be the ones that live up to "mighty fine."

 

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