This Tuesday morning, it was a Beautiful Sunshiny day & I was feeling the need to make some delicious muffins to have with my tea while gazing out the window, listening to the birds chirping and hearing our pond’s waterfall in the background. I decided upon these simple, yet delicious muffins, served with some fruit & tea. It doesn’t take that long to prepare or to wait for & is delicious served warm. My favorite teas are English breakfast tea, chamomile, Tao green tea with lemon & mint, black tea with honey and chai teas. Today, I enjoyed green tea with lemon & mint. Coffee or hot cacao (recipe in previous blog post) are delicious with this muffin as well. So brew some tea, pull up a chair with the windows open (if it’s warm enough outside) and listen to the sounds of nature while enjoying a delicious breakfast. ; ) Have a Terrific Tuesday!!
1 cup gluten free all purpose flour
1/2 cup almond flour
1 1/2 tsps aluminum free baking powder
1/2 tsp salt
1/2 cup stevia, plus 1/4 cup more for topping
1/2 cup butter, softened, plus 1/4 cup melted
1/2 tsp vanilla extract
1/2 cup almond milk
1/2 tsp cinnamon
1/2 cup chopped almonds, chopped small
- Preheat oven to 350 degrees F. Make sure the oven rack is centered in the center of the oven.
- Grease a 12 cup muffin pan with coconut oil or vegan shortening.
- In a small mixing bowl, combine flours, baking powder, and salt.
- In a large mixing bowl, beat 1/2 cup stevia, 1/2 cup softened butter, egg and vanilla extract with a hand mixer on medium for one minute.
- Add flour mixture and milk and mix until combined.
- Using 1/4 measuring cup, put batter into the greased muffin cups, filling about 2/3 full.
- Bake for 17 minutes up to 20 minutes based on your oven. I only needed 17 minutes. Use a toothpick inserted into center of a muffin or two, and when they come out clean, they’re ready! Remove from oven. *While muffins are in the oven, make the cinnamon & 1/4 cup stevia & chopped almonds mix. Chop the almonds & stir together the cinnamon & stevia in a small bowl, add nuts to this cinnamon mix & stir together.
- Place on a cooling rack & let cool in the pan for 5 minutes. Melt the 1/4 cup butter on stove in pan.
- Using a pastry brush, brush the tops of the muffins, then dip into the cinnamon/nuts mixture.
- Serve warm. Store the rest in an airtight storage at room temperature. Good for a couple of days after.
Hope you enjoy these yummy muffins!