Muffins are the quintessential snack food. They’re relatively easy to make, portable, freezable…and husband-
Today’s recipe is a delicious gluten-free muffin made even more scrumptious by the combination of almond meal and brown rice flour, which I find lends a delicious texture to just about ANY baked good! The combination holds up so well that you don’t need any weird gums or starches, which our family doesn’t tolerate well…..
…they also have a generous handful of dried apricots, which serve to add taste, texture, and sweetness….
Note the stats on these babies…only 3.2 grams of sugar per muffin balanced out by almost as much protein (3 grams)! No blood sugar spikes from eating these!
- ½ c. brown rice flour
- ½ c. + 2 T. almond meal
- scant ½ t. salt
- 1¼ t. baking soda
- 1 T. honey or maple syrup
- 1 large egg, lightly beaten (try flax, chia, or psyllium eggs if vegan)
- 1 T. oil (almond and walnut are nice!)
- 1 c. buttermilk* (see the notes for instructions on making your own) or ¾ cup yogurt mixed with ¼ cup of water
- ½ t. vanilla
- ¼ t. almond extract
- ½ c. dried, unsulphured apricots, chopped
- Preheat the oven to 450 degrees.
- Mix the dry ingredients (flour, meal, salt, and baking soda).
- In a separate bowl, mix the wet ingredients (honey/syrup, egg, oil, buttermilk/yogurt mix, and extracts).
- Mix everything gently (including the apricots) until combined.
- Fill 9 lined muffin cups about ¾ full with the batter.
- Bake for 18-20 minutes (toothpick should be clean).
- Cool and enjoy!
That slab of fat on top is the best tasting butter this side of heaven! I’ve never really been able to tolerate butter until Kerrygold came into my life. It just shows me how important good quality, grass-fed dairy products are! If you love or even like butter just a little bit, you’ve got to try this stuff!
What’s your favorite way to top a muffin?
Aside from the obscene amount of butter, I also like to spread coconut oil and a bit of salt on top for a dairy-free alternative!