quickbread - Gluten Free Muffins with Almond Flour

By tinathorn

Ingredients

• 1 1/2 cups blanched almond flour*
• 3/8 teaspoon baking soda
• Small pinch fine sea salt
• 3 large eggs, separated, at room temperature
• 1/4 cup honey**
• 3/4 teaspoon apple cider vinegar

Details

Servings 6
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Makes 6 muffins

Line a 6-cup muffin tin with paper liners. Spray liners with gluten free olive oil or gluten free baking spray. (Use a 12-cup muffin tin if you are doubling the recipe.)

In a medium bowl, add the almond flour, baking soda, and salt. Using your fingers, mash them together to break down any lumps and to evenly distribute.

In the bowl of your electric mixer, add the egg whites and beat on high speed until they reach stiff peaks, but not dry. Set aside.

In a small bowl, whisk together the eggs, honey and vinegar.

Create a well in the center of the dry mixture and pour the wet mixture into the well. Stir to combine.

Add one-third of the egg whites at a time and fold it in gently until no white streaks remain. (To fold stroke down with the spatula in the center of the mixture and come up on the sides of the bowl. Turn the bowl as you go.)

Distribute the batter evenly between the prepared muffins tins.

Bake on the center shelf of your oven for about 19 minutes, until golden brown.
Immediately transfer the muffins to a wire rack to cool. Serve warm or cool.

Serve with your favorite butter and/or preserves or jam. (For diabetics, I suggest xylitol sweetened preserves.)