oymilk, canola oil, applesauce, and almond extract, whisking until smooth. Add
herries.
Break up the almond paste into the bowl of
re lightly browned.
For ALMOND POPPYSEED MUFFINS: use a white cake mix
cup of the sugar, almond extract and vanilla until smooth
small bowl, stir the Almond Butter Paste with the raspberry
Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.
elted butter, milk, egg and almond extract, and mix until well
orizontally in half.
Prepare Almond-Cream Filling; spoon into bottom
Preheat oven to 400\u00b0.
In medium saucepan combine nectar and apricots; heat to boiling.
Remove from heat, stir in butter and cool.
In large bowl combine flour, sugar and baking powder.
In separate bowl beat together egg and almond extract; stir in apricot mixture.
Add to flour mixture and stir just until moist. Fill greased muffin cups 2/3 full with batter. Sprinkle almonds over top of each cup.
Bake 20 to 25 minutes.
Makes 1 dozen muffins.
18 to 20 minutes. Cool muffins for 5 minutes in the
Mix the flour, sugar, baking powder, and salt in a large bowl.
In a separate bowl beat the egg. Add the milk, oil, and vanilla.
Add the wet to dry ingredients and mix (do not over mix).
Add the sour cream to the mixture until smooth.
Add the chocolate chips, the coconut and the toasted almonds, and just mix until blended.
Grease 6 jumbo muffin tins, (or 12 regular) and fill them 3/4 full. Top the muffins with few chocolate chips, almonds and coconut, and bake for 25 minutes at 375.
2-13 minutes, or until muffins are golden brown and tester
peed and add water and almond extract. Combine remaining dry ingredients
The directions for this recipe are for using the poinsettia
In a medium bowl, combine almond flour and baking soda.
In a large bowl combine eggs, syrup and vinegar.
Stir dry ingredients into wet, mixing until combined.
Scoop about 1/4 cup of batter at a time into paper lined muffin pan.
Bake at 350\u00b0 for 15 minutes, until slightly browned around the edges.
Cool in the pan for 1/2 hour.
Preheat oven to 325 degrees F. Line an 8 x 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
In a large bowl, using an electric mixer, whip eggs, sugar, honey and vanilla until blended. Beat in Betsy's Best almond butter until well combined and smooth. Stir in cocoa powder, baking soda and salt. Fold in chocolate chips/chunks.
Spread brownie mixture evenly into prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
Yield: 12 squares.
he recipe.
In a medium mixing bowl, add the almond milk
s to sprinkle on the muffins before they go in the
br>Bring milk, sugar, butter, almond paste, eggs honey and cinnamon
he fridge.
For the muffins: Toss the fresh berries with