Almond and Sorghum meal Muffins
Almond and Sorghum meal Muffins

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, almond and sorghum meal muffins. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Almond flour- You must use blanched almond flour, not almond meal. The latter will yield a heavy and dense muffin, much darker in color. Baking powder- Gives the muffins some rise and fluffiness.; Salt- Brings out the natural sweetness of the muffins.; Granulated sweetener of choice- Either monk fruit sweetener or erythritol.

Almond and Sorghum meal Muffins is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Almond and Sorghum meal Muffins is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have almond and sorghum meal muffins using 15 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Almond and Sorghum meal Muffins:
  1. Get 138 grams Sorghum flour
  2. Make ready 128 grams Almond meal
  3. Make ready 1/4 teaspoon psylium husk. Original recipe calls for Xanthan gum
  4. Make ready 1 teaspoon Baking powder
  5. Get 1/2 teaspoon Baking soda
  6. Get 56 grams Tapioca/Potato Starch. I used Corn starch
  7. Get 1/2 teaspoon salt
  8. Take 1 cup Sour cream
  9. Get 2-3 Egg whites
  10. Get 260 grams Light brown sugar. I used 200 grams Xylitol
  11. Take 2 Tablespoons Olive oil
  12. Take 1/2 Teaspoon Vanilla
  13. Take 120 ml - 180ml Warm water
  14. Make ready 1 Teaspoon Fresh lemon juice. I used vinegar
  15. Prepare I added a generous helping of mixed dried fruit and chopped cherries

Sprinkle optional rolled oats on top of batter. I think the large amount of baking powder and yogurt may be the key. I will make this again, maybe with a cinnamon streusel filling and topping instead of the chips. Adapted from a recipe for low-carb doughnut muffins, this gluten-free muffin recipe is made without grain.

Instructions to make Almond and Sorghum meal Muffins:
  1. Preheat your oven to 350 degrees Fahrenheit.In a mixing bowl, add the first 7 ingredients and mix together thoroughly.
  2. Make a well in the centre, then add sugar, eggs, sour cream, oil, vanilla, lemon juice and warm water. You want your mix to look like a slightly thickened cake batter. Add your choice of fruit.
  3. Bake in your preheated oven for 23 minutes. A toothpick inserted in the muffin should come out clean.
  4. Cool in pans for 10 minutes and then on a cooling rack.

There's also no rice, no sorghum, no bean flour, no tapioca, no potato starch, no cornstarch, and no xanthan gum or guar gum in the recipe. All you have to do is mix all the ingredients together in a bowl. I highly recommend using a scale to weigh the almond flour. These simple almond flour banana muffins are perfect when you need a quick and easy muffin. And, of course, they're gluten-free, grain-free and dairy-free!

So that’s going to wrap it up for this special food almond and sorghum meal muffins recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!