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Monday, May 5, 2014

Apple almond mini muffins (GFCF, dye-free)

These have become a breakfast favorite.

They're dead easy to make, but they do require spensy almond meal.  Here's the neat thing...the recipe is basically a densely filled baked quiche.  Predominantly an egg base with finely milled/grated stuff suspended heavily within.  GF oatmeal can substitute for part of the almond meal if you so desire (Bob's Red Mill has certified GF oatmeal; McCann's...my preferred oatmeal brand, gf or not, processes in dedicated facilities but does not have an official GF certification).

Apple Almond Mini Muffins
Makes 18-24 mini muffins

2 cups almond meal/flour (or 1 1/2 cups almond meal + 1/2 cup GF rolled oats)
1/2 tsp baking soda
large pinch salt
2 tsp cinnamon
3 eggs
1/4 cup honey
2 tbsp vegetable oil
1 tbsp lemon juice
1 apple, cored and grated

Combine dry ingredients in a bowl.  Whisk together wet ingredients, then stir into dry ingredients.  Stir in apple.

Spoon into mini muffin tins sprayed with cooking spray.

Bake 20 minutes at 325F.

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