Description
These gluten-free protein rich muffins are guaranteed to make your morning breakfast a tasty feast.
Ingredients
- 1 cup Kwik Mix Flour
- ¼ cups Almond Flour
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- ½ cups Full Fat Milk
- 1-⅞ ounces, weight Butter
- 2 whole Eggs
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- FOR THE CRUMB TOPPING:
- ¼ cups Chopped Almonds
- 1 teaspoon Kwik Mix
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Butter
Preparation
Preheat oven to 350ºF (180ºC) and line a muffin tray with paper cups. Set aside.
In a bowl, sift or whisk flour, almond flour, baking powder, and salt.
Place milk and butter in a small saucepan and heat until hot. Meanwhile, in a bowl, beat eggs, sugar, and vanilla extract, using an electric hand mixer, until thick, pale yellow, and fluffy. Add flour mixture and use a rubber spatula to mix until smooth.
Add the hot milk mixture and mix only until well-combined. Spoon prepared batter into the paper-lined muffin tray.
Combine all the ingredients of the top crumb in a small bowl and sprinkle on top of each muffin. Bake for about 20–25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Remove from the oven and place on a wire rack.
Serve with hot tea or coffee!
