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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I wanted something muffin like and came up with this recipe. The texture is definitely biscuit, not muffin. Ingredients:
1 cup almond meal |
1/4 cup coconut meal |
1/4 teaspoon baking soda |
3 eggs |
1 tablespoon butter |
1/4 cup yogurt |
1 tablespoon apple cider vinegar |
1 cup cranberries (optional) |
Directions:
1. Mix the dry ingredients together. In a separate bowl, mix the wet ingredients. Add the wet to the dry and mix well with an electric mixer (you can do it by hand, but I find coconut meal turns out better if you use a mixer).
2. Grease muffin tins (non metal work best). Fill muffin tins almost full (I haven't tried them dropped on a cookie sheet yet, but it would probably work). I added a cup of frozen cranberries and filled the tins very full and got 10 large biscuits from this mix.
3. Bake at 350 for 20-25 minutes or until golden brown.
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