Almondwheatgermmuffins Recipes

ALMOND FLOUR LEMON MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
• Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
• Mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix. Distribute the batter evenly between the prepared muffin cups, filling the cups all the way to the top.
• Make the topping by mixing almond flour, brown sugar, and butter together until crumbly. Set aside.
• Bake muffins in the preheated oven for 15 minutes, then remove from the oven and sprinkle crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean, 3 to 5 minutes. Cool muffins in the pan on a wire rack for 5 minutes.
• While the muffins are cooling, mix powdered sugar, half-and-half, and lemon juice together in a small bowl for the glaze. Remove the muffins from the pan and drizzle the glaze over the top.

ALMOND MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Lightly grease 12 medium or 9 count large muffin tin or line with muffin papers.
• Sift together the flour, sugar, baking powder, salt, and baking soda in one bowl.
• Use a box grater to grate the almond paste into the flour mixture, then use your finger tips to work it through.
• In a separate bowl, beat together the butter, yogurt, zest, extract, and egg until well blended.
• Add the dry ingredients and mix together just until mixed. (If adding berries, add at this time)
• Spoon the batter into the prepared tin and sprinkle the top with the slivered almonds.
• Bake for 18 to 20 minutes until light golden brown and set.
• Cool to room temperature, then lightly dust with powdered sugar before serving.

ALMOND WHEAT GERM MUFFINS

Steps:

• Preheat oven to 350°F.
• Throw everything in a bowl and mix until well blended.
• Pour batter into greased or lined muffin tins and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

ALMOND CITRUS MUFFINS

Steps:

• Stir together flour, baking powder and salt. Set aside.
• In large mixing bowl, combine Kellogg's® All-Bran® cereal, sugar, milk, orange juice and peel. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Stir in almonds. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
• Bake at 400 degrees F about 20 minutes or until lightly browned. Serve warm.