Recently, we bartered a couple of hours of babysitting for a huge bag of almond flour and several of our friend Maggie's favorite recipes. It was a solid trade! In the last couple of weeks I've made two successful batches of muffins, and am hoping to move on soon to scones, cake, and dough.
On Sunday, I went to a lovely brunch hosted by my favorite ladies on Wilson St., and brought along these raspberry and orange zest muffins frosted with honey-sweetened Mascarpone cheese:
These muffins are delicious, not too sweet, and couldn't be easier to make! If you can get your hands on some almond flour, you should definitely give this recipe a try. Thanks, Maggie!
Almond Flour Muffins
2 1/2 cups almond flour
1/2 stick butter
1/2 cup honey
1/2 teaspoon baking soda
plus the fruit of your choice, the zest of lemon or orange, and/or nuts, seeds
Preheat the oven to 350 degrees.
Cream together the honey and butter. Stir in the eggs. Add the almond flour and baking soda, and stir until combined. Fold in the fruit (I used one container of raspberries), zest (orange in my case), a little squeeze of the citrus juice, and any nuts or seeds you like.
Fill muffin tins nearly to the top (these muffins will not rise as much as those made with all-purpose flour) and bake for 20-30 minutes, or until golden.
Makes roughly 12 muffins.
Mascarpone Cheese Icing
1 tub Mascarpone cheese
2 capfuls vanilla
honey to taste
a dash of cinnamon
Combine the ingredients and spread over cooled muffins.