- May 3, 2012 at 4:42 pm #80785
Almond Flour Muffins
The ratio I came up with for muffins uses almond flour, and is 4 parts flour: 4 parts egg: 1 part sweetener. After much experimentation, I can say that I doubt these proportions will work with other flours as almond flour is a very unique ingredient.
So why create this recipe at all? Well, it is still versatile in two ways. First, it is a wonderful template for a muffin recipe. You can experiment by adding different flavor combinations including: date walnut, lemon poppyseed, dried cranberries with white chocolate chips, cinnamon raisin, and orange dark chocolate chip. Second, you can scale up the recipe and make as many muffins as you like. Double it for 8 muffins. Cut it in half for 2. It’s that flexible.
The ratio for making a basic, lightly sweetened almond flour muffin is (4:4:1), and here is the complete recipe:
Almond Flour Muffins
4 ounces blanched almond flour (about 1 cup) (NOT BOB RED MILLS brand-doesn’t work well at all)
4 ounces eggs (about 2 large eggs)
1 ounce xylitol (around 1 tablespoon) or more
¼ teaspoon aluminum free baking soda
½ teaspoon apple cider vinegar
In a medium bowl, combine almond flour and baking soda
In a large bowl combine eggs, agave and vinegar
Stir dry ingredients into wet, mixing until combined
Scoop about ¼ cup of batter at a time into paper lined muffin pan
Bake at 350° for 15 minutes, until slightly browned around the edges
Cool in the pan for ½ hour
Makes 4 muffins
To make a loaf of quick bread, simply double the above batter and bake it for 35-40 minutes on the lower rack of your oven in an 6-½ x 4-inch baby loaf pan (Luminarc).
My findings? Because almond flour is more wet than wheat flour, I ended up eliminating the 2 parts of liquid that Ruhlman used in his ratios. And because almond flour is more fatty than wheat flour I have eliminated the fat that was part of his formula. Finally, I used equal parts almond flour and egg in my recipe because almond flour is heavy and requires extra leavening, and eggs are a wonderfully simple form of leavening that is high in protein.
I did not have a hypothesis when I began this experiment. I based my ratio on Ruhlman’s and started out with liquids, fat and all sorts of unnecessary other ingredients (that I found are not relevant when baking with almond flour). In order to come up with the recipe above, I baked the muffins 4 times before the result was remotely edible, and 5 more times to perfect them. As you can see, when it comes to baking, hands on is the only way to go; guessing does not work.May 16, 2012 at 6:15 pm #82064
ColleenMemberTopics: 2Replies: 9
This was easy to make, but I think it’s laking something. I am not sure what. The taste is really good, but it so dry, I could barely get it down without a big glass of water sitting next to me. I did like the flavor, though. It reminded me of a soft, dry biscotti.
I think if I try this recipe again, I might add in some olive oil, or maybe some vanilla beans, or even some extra butter. I am not sure what might do the trick.
Anyhoo, thanks for posting this!May 19, 2012 at 4:10 am #82316
thats a good idea..or add some coconut oil. i havent tried this one yet..but have been experimenting with other ones..breads mostly.. cant get a good taste with a flour..or if i need a certain combo to make it taste more like bread. coconut was too strong, almond is ok but still not that great..and Oat Bran flour i just made and it was the best one..with some butter on it. It still isnt what i am looking for in a bread. i dont want a strong flavor for bread.May 19, 2012 at 4:12 am #82317
OH this had agave in it…i removed it above but it is still in the bottom ingredients. Maybe add some Yacon Syrup in its place.
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