Recipe of Homemade Almond and Sorghum meal Muffins

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, almond and sorghum meal muffins. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Almond and Sorghum meal Muffins is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Almond and Sorghum meal Muffins is something that I have loved my whole life.

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

The ingredients needed to make Almond and Sorghum meal Muffins:

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

Taste to see if it needs more sweetener. I added a touch more because I prefer sweeter muffins. TIP: Always get blanched almond flour instead of almond meal. The finer texture will get you the delicate crumb you expect from muffins.

Steps 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.

TIP: Always get blanched almond flour instead of almond meal. The finer texture will get you the delicate crumb you expect from muffins. Since almond flour blueberry muffins have fresh blueberries and no preservatives, they might not last as long as store bought ones. Sprinkle the top of each muffin with a pinch of sliced almonds. Pat down lightly so that they stick to the batter.

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