Almond Muffins with Gooey Fig Center |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
zest of 1 small lemon |
1 1/2 cups almond meal (or finely crushed almonds plus 1 tsp flour) |
1 cup all-purpose flour |
1/2 cup oat flour (found at health food stores) |
1/4 cup sugar |
2 tsp baking powder |
1/2 tsp salt |
1/2 tsp cinnamon |
1/4 tsp ground nutmeg |
12 small figs, stemmed |
1 small egg |
1/4 cup clover honey |
1 1/4 cups skim milk |
1/8 cup almond (or toasted almond) oil |
6 tbsp sliced almonds |
Directions:
1. Heat oven to 350°F. Combine first 9 ingredients in a bowl. Puree figs in a food processor until smooth and scrape into a small saucepan. Place over low to medium heat, stirring constantly, until puree gently boils, about 5 to 10 minutes. Let cool, then refrigerate. Whisk egg, honey, milk and oil in a bowl. Incorporate into flour mixture and blend on low with a hand mixer. Line a muffin tin with paper cups; fill each halfway with batter. Add 1 tbsp fig puree to center of each cup, then cover with a small spoonful of batter. Sprinkle almonds on top. Bake until golden brown, 12 to 15 minutes.
2. Nutritional analysis per muffin: 291 calories, 13.7 g fat (1.3 g saturated), 38 g carbs, 5 g fiber, 8 g protein Nutritional analysis provided by Self
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