How To make Cardamon Almond Muffins
1 1/2 c Whole wheat pastry flour
1 1/2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 ts Ground cardamon
3/4 c Soymilk
1/2 Cup
2 Tbsp pear puree (directions follow) 2 tsp lemon juice 1 tsp almond
extract 1 tsp vanilla 1 tsp artificial sugar substitute (or 2 Tbsp sucanat) 2 Tbsp cornstarch
Preheat oven to 375 degrees F. Coat 10 muffin wells with non-stick spray. Sift together flour, baking powder, baking soda, and salt. In a medium bowl, stir together remaining ingredients. The cornstarch will tend to stick together as a lump; make certain it is completely dissolved in the liquid. Pour dry ingredients in to wet and stir just long enough to mix completely. Spoon batter into the prepared muffin wells (the wells will be about half-full). Bake muffins for 25-30 minutes, until tops are lightly golden. Allow the muffins to rest a few minutes before removing to a cooling rack. Serve, or cool completely and store in an air-tight container up to two days. Pear puree: Puree is easily made by blending, until smooth, half of the fruit in a 15 oz. container of canned pears (packed in fruit juice is preferrable) . "Baby food" pureed pears are an even faster alternative. Note: If pears packed in juice are used, 1/4 cup of the juice can be substituted for 1/4 of the soymilk and the sweetener omitted. Christina Hulbe From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
How To make Cardamon Almond Muffins's Videos
Delicious Raspberry Muffins Recipe
Get excited about breakfast with this fluffy Raspberry Muffins recipe! These bakery-quality muffins are loaded with fresh raspberries and topped with an easy crunchy streusel topping. You won’t be able to get enough of them!
RECIPE:
These homemade raspberry muffins are always a hit whenever I make them. Whether you’re enjoying them for breakfast or as an afternoon snack, you’re going to want to make extra as these disappear fast! They have a hint of lemon, raspberries throughout, and are so soft and fluffy. These muffins are super easy to make from scratch; you don’t even have to break out the mixer!
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Almond butter chocolate blueberry muffins ! Recipe in description box
Ingredients
1.1tsp almond butter
2.1tsp cinnamon powder
3.1.tsp cardamon powder
4.1tsp cocoa powder
5.handful of chocolate chips
6.2cups jaggery powder
7.1cup almond flour
8.1cup wheat flour
9.2eggs
10.1tsp baking soda
11.1tsp baking powder
12.butter -half cup
13.half cup blueberry
14.1tsp crushed walnuts
15.2tsp raisins
Procedure
Preheat oven @350
1.Melt butter with almond butter and keep a aside
2.Take a mixing bowl add all wet ingredients
3.Add dry ingredients
4.Add almond and butter mixture
5.Then grease muffin tray and add the mixture
6.cook @ 4min @350 degrees
Tasty yummy healthy almond butter chocolate blueberry muffins ready
Blueberry Almond Muffins Recipe
Those blueberry almond muffins are perfect treats to serve during your brunch gatherings. Ours are made using FAGE Total Greek yoghurt which serves as the protein source. Recipe down below ????
12 servings
For Streusel:
60g all-purpose flour
100g sugar
30g chopped almonds
½ teaspoon almond extract
5 tablespoons cold unsalted butter, cut into cubes
For Muffins:
240g all-purpose flour
100g sugar
2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cardamom
½ teaspoon fine sea salt
280g FAGE Total, FAGE Total 2% or FAGE Total 0%
6 tablespoons unsalted butter, melted
2 eggs
1 teaspoon vanilla
150g blueberries
STEPS:
1. Preheat oven to Gas Mark 5. Line a standard 12-cup muffin tin with paper liners or spray with cooking spray.
2. Streusel: In a medium bowl, whisk to combine flour and sugar. Stir in almonds and extract. Using fingertips, rub butter into almond mixture to form medium clumps. Refrigerate until ready to use.
3. Muffins: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, cardamom and salt. In a separate medium bowl, whisk together Yoghurt with 83ml water. Stir in butter, eggs, and vanilla.
4. Fold flour mixture into wet ingredients, then fold in blueberries. Divide batter between muffin cups, top with streusel and bake until golden brown and a toothpick inserted into 1 or 2 of the muffins comes out clean, about 25 minutes. Remove from oven and let muffins cool for 10 minutes in the pan before serving.
5. Store any leftovers refrigerated in an airtight container for up to 5 days.
#muffins #brunch #brunchrecipe #recipe #Greekyoghurt #yoghurt #FAGETotal #FAGE
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Wolf Gourmet Apple Almond Muffins
Cardamom Blueberry Muffins Recipe
Take traditional blueberry muffins to the next level with this flavorful cardamom blueberry muffin recipe. The cardamom adds a perfectly warm, spiced flavor without being overbearing, and it perfectly complements the sweet blueberries in these muffins.
#muffins #breakfast #recipes
Get the Full Recipe:
Almond Quinoa Muffins | The Vegan Test Kitchen
Quinoa in a muffin?! Yup. These almond quinoa muffins from the Veganomicon give you that extra protein and fiber that everyone seems to think you need.
Buy The Veganomicon, 10th Anniversary Edition here:
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Over the course of 2017 I'll be tackling every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
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w/Eli Haynes, edited by JosephLucas
Ingredients:
1 cup vanilla soy milk
1 tbsp ground flaxseeds
1/4 cup canola oil
1/4 cup agave nectar/maple syrup
1/2 tsp vanilla extract
1 1/4 cup all-purpose flour
1/4 cup almond meal/almond flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1 1/4 cup cooked quinoa
1/2 cup finely chopped dried apricots or currants
Music:
Not for Nothing by Otis McDonald
Run by Ethan Meixsell
Dat Step by Gunnar Olsen