I just spent five minutes trying to figure out if ‘simplest’ is really, truly a word and you’ll be happy to know that it is! Anywho, I’ve been house sitting for my parents this weekend, and one of the benefits of doing this (aside from getting to steal household items such as toilet paper and loose leaf tea — I literally have a list on a post-it right now) is getting to raid the refrigerator and use things I normally don’t have in my own kitchen.
I found almond flour and set out on a mission to make something that could accompany the borderline not okay strawberries that were also in said fridge. The result? Thanks to Elana’s Pantry, almond flour muffins that are SO easy and have a similar texture and flavor to corn muffins. I used them in a scone-like fashion and stuffed them with butter and strawberries.
These muffins can go either the sweet or savory route. I took the butter/honey/strawberry road, but I’d bet they could do quite well as a vessel for an egg at breakfast or a side with chili. The muffin tin is your oyster…?
- 1 cup blanched almond flour
- 2 large eggs
- 1 tablespoon honey
- 1/4 teaspoon baking soda
You’ll need to:
- Preheat your oven to 350 degrees and line 4 spots in your muffin tin (or all of em, if you triple the recipe)
- Mix together the almond flour and baking soda in a medium bowl
- In a separate bowl, cream together honey and eggs
- Combine the wet and dry ingredients and scoop about 1/4 cup of batter into each paper liner
- Bake for 15 minutes, then cool in the muffin tin for a half hour
- Top and/or stuff with whatever your heart desires and enjoy!