Wednesday, May 1, 2013

Amazing Almond Flour Muffins

by Lucy Arlington

Lately I’ve been hearing a lot about gluten. Our grocery markets have shelves for gluten free products, containing everything from flour to cookies to pasta. Many people I know have developed sensitivities to gluten, and they’ve had to change the way they eat.
One of these friends recently invited us over for brunch, and when I asked what I could contribute to the meal, she suggested I bring a bread item of some sort so that my husband and I wouldn’t have to eat completely gluten-free. I took that on as a challenge and decided to make gluten-free muffins.

The recipe I’m sharing with you today uses no grain flour whatsoever. Instead, these muffins have ground almonds in them. (I have always called this ingredient ground almonds, although nowadays people call it Almond Flour.) When I made up the batter and spooned itinto the muffin tins, I was skeptical about how they would turn out, afraid they’d be little hockey pucks. But to my delight, they rose in the oven and baked to a golden brown.

Not only that. They were delicious muffins I would be proud to serve at any time.

Do you have a gluten-sensitive friend who might appreciate these muffins?

Gluten-Free Blueberry Muffins:
2 Cups Almond Flour (Ground almonds)
2 Eggs
2 Egg Whites
1/4 Cup Honey or Maple Syrup
1/2 Tsp Baking Soda
1 Tbsp Vinegar
Dash of Salt
1 Tsp Vanilla Extract
2 Tbsp Canola Oil
1 Cup Blueberries (I used frozen ones, not thawed)
1. Pre-heat oven to 350 F.
2. Place all ingredients except the blueberries into food processor and blend until smooth.
3. When completely mixed, fold in blueberries.
4. Line muffin tins with paper or spray with non-stick cooking spray.
5. Evenly scoop batter into muffin tin.
6. Bake for 25 minutes. Cool on a rack.


Anonymous said...

Thank you! My oldest granddaughter must eat gluten-free, and this recipe sounds delightful for the whole family!

Aurian said...

It does seem to happen more and more often, children with gluten allergies. Anyone else think the genetic tampering of grain has something to do with that?
I have shared this post with my best friend, who has a niece with a gluten allergy.

My Recent Favorite Books said...

These sound great! =)

Happy May Day!

Stacy Allen said...

Tweaked this a tiny bit to amp up fiber and nutrients, but really love this recipe!! Thank you!!

meg said...

I've wondered the same thing--whenever I've eaten wheat-based things in Europe, I don't have a problem, nor with imported pasta. They're very aware of GMO products there.