Double almond breakfast muffins TheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:318.3 kcal
Proteins:6.4 g
Fats:18.3 g
Carbohydrate:33.3 g
Fibers:2 g
Sugar:9.3 g
Cholesterol:23 mg
Sodium:236.1 mg
Calcium:41.8 mg
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Almond Muffins
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
1.25
ml
lemon juice
60
ml
low fat or skim milk
310
ml
whole wheat pastry flour
125
ml
almond flour
2.5
ml
baking powder
5
ml
baking soda
2.5
ml
salt
2.5
ml
ground cinnamon
60
ml
granulated sugar
2
egg whites
60
ml
canola oil
1
large whole egg
80
ml
water
2.5
ml
vanilla extract
250
ml
mashed banana
cooking spray
**Garnish
60
ml
sliced almonds (for topping)
125
ml
chocolate chips (optional)
METHOD
- Preheat oven to 350°F (180°C).
- In a large bowl, combine lemon juice and milk and set aside (Note: buttermilk may be used in place of lemon juice and milk mixture).
- Measure flours into a medium bowl; add baking powder, baking soda, salt and cinnamon and set aside.
- Add sugar, egg whites, oil and whole egg to the milk mixture; beat at high speed until well blended.
- Add water, vanilla and banana and mix at low speed until combined.
- On low speed, slowly add flour mixture to banana mixture until just combined.
- Spray muffin tins with cooking spray and spoon batter into cups ¾ full. Sprinkle sliced almonds (and chocolate chips, if desired) over each muffin.
- Bake at 350°F (180°C) for about 20 minutes or until a wooden pick inserted in centre comes out clean. Cool muffins in pan for 10 minutes then remove from pan and cool on wire rack.
CHEF'S NOTES
Recipe developed for Almond Board of California by nationally recognized nutrition expert Bonnie Taub-Dix, R.D.
“These scrumptious muffins taste great and are filled with essential nutrients to help jump start your day, she says. Whip up a batch to get your morning going and triple the almond ante by spreading almond butter on a freshly baked muffin”.
