05 February 2013

honey & lavender almond meal muffins.





I like the idea of these muffins.  I imagine them as a part of an array of precious little finger foods & delights at an afternoon tea.  They are so girly.  I adapted these from the Roost food & lifestyle blog. If you haven't visited this site yet, you must. It is a really gorgeous site, her photography is beautiful and I think she may even want to be British more than I do (who doesn't love Downton Abbey, the most addicting & wonderful show?).

The almond meal is at once light because of the texture, but hearty because of the nutty flavor. Although almond meal can be a little expensive, it is worth it. It is a great gluten-free & high protein alternative for flour in many recipes (i.e. pancakes!).

honey & lavender almond meal muffins. 
makes 6 muffins
adapted from Roost

2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda

1 TBL dried lavender buds
2 organic eggs
1/4 cup olive oil
1/4 cup honey

  1. Preheat the oven to 350 degrees. Line a muffin tin with 6 muffin papers. 
  2. Mix the dry ingredients in a bowl. Beat the wet ingredients in a bowl. Combine the wet & dry ingredients until well incorporated. Don't over mix, because you don't want them to be dense. 
  3. Pour into lined muffin tins equally.  Bake for 25-30 minutes (until golden brown).

happy eatings & cheers!
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