Muffins

By scottsdalejulie

Ingredients

• These are my favorite muffins. I usually add blueberries and pecans.
• Almond Flour Muffins
• 3 cups of almond flour
• 1-teaspoon baking soda
• 1-teaspoon baking powder
• 1/4-teaspoon salt
• 1 cup Splenda
• 1/2 cup of yogurt (can sub sour cream + 1 tsp. vinegar if you don’t have yogurt)
• 3 eggs
• 1-tablespoon vanilla
• 1/4 cup melted butter (if necessary)
• Fruit or nuts of choice
• Mix ingredients together, if batter is too thick add butter as needed to thin to muffin consistency. Add nuts or fruit if desired.
• Put batter in paper lined muffin tins and bake 325° for 20 minutes or until toothpick inserted in muffin comes out clean.

Preparation

Step 1

These are my favorite muffins. I usually add blueberries and pecans.


Almond Flour Muffins

3 cups of almond flour
1-teaspoon baking soda
1-teaspoon baking powder
1/4-teaspoon salt
1 cup Splenda
1/2 cup of yogurt (can sub sour cream + 1 tsp. vinegar if you don’t have yogurt)
3 eggs
1-tablespoon vanilla

1/4 cup melted butter (if necessary)

Fruit or nuts of choice

Mix ingredients together, if batter is too thick add butter as needed to thin to muffin consistency. Add nuts or fruit if desired.

Put batter in paper lined muffin tins and bake 325° for 20 minutes or until toothpick inserted in muffin comes out clean.