Gluten Free Muffins Using Almond Flour by bocca

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Gluten Free Muffins Using Almond Flour
Submitted by bocca on January 25, 2009 at 1:45 am

DESCRIPTION
Gluten Free Muffins using Almond Flour

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
3 eggs
1/2 cup honey
1/4 cup melted butter or oil
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp lemon juice
1 Tbsp grated lemon rind
1 Tbsp poppyseeds
3 cups almond flour

***Can add 1/3 cup juice for flavor
and I have added 1/2 cup dried cranberries and no poppyseeds

Preheat oven to 325.

Line a muffin pan with paper liners.

In a large mixing bowl, use an electric beater to thoroughly combine eggs, honey, butter/oil, baking soda, salt, and lemon juice.

Stir in lemon rind and poppyseeds.

Stir in almond flour, a cup at a time, to make a fairly thick batter.

Spoon batter into muffin cups, using wet fingers to lightly press down any bumps on the tops before baking.

Bake for 25-30 minutes, until golden brown, springy to the touch, and a toothpick comes out clean.

8. These will keep unrefrigerated for a week, longer if refrigerated

This is fairly versatile recipe, I see recipes that call for 1/2 cup applesauce without changing much else.
This is a very surprising muffin!

I found this on the scd.com site

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