I had a bit of time this morning in between shifts, and so I decided to make us a hot breakfast. Although we don’t normally use the oven during the summer, sometimes I will cook in the mornings while it is still cool. Of course, I could have used the solar oven, but baking in it takes much more care and patience than I had this morning.
Having just bought some almond flour yesterday, I decided to make some muffins or scones. After a bit of searching, I found this recipe for Almond Flour Muffins. Other than looking super easy to make, the recipe only used ingredients that I already had on hand. Yay for almond muffins!
I was able to mix these up in about 5-10 minutes. Using the amounts in the recipe, I was only able to make about five muffins, so if you have a larger family, you may want to double the recipe. The muffins cooked up nicely and quickly before the kitchen became too hot.
And the verdict? The texture reminded me a bit of corn muffins; the almond muffins were a bit drier and coarser than the result when cooking with all-purpose flour. However, the taste was lightly sweet and was a wonderful complement to morning coffee. Add a little maple syrup to both, and you’re in business!
Enjoy your Sunday, everyone.