i made some more than slight adjustments and came up with this delicious muffin.
super moist and definitely on the sweeter side, these are just plain delicious.
you can leave the coconut out but i'm a coconut nut.
and if you don't have almond pulp leftover, you can totally just chop up some almonds super fine and throw those in.
flexible.
ps-you could totally leave off the sliced almonds at the end and frost with a light, cream cheese frosting, like this one, and it. would. be. the. bomb.
bam. dessert.
Strawberry Coconut Almond Muffins
Makes 12.
Adapted from Baking Bites.
1 1/2 cups whole wheat or white wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, at room temperature
1 cup sugar
1 egg or 2 egg whites
1 teaspoon vanilla extract
1/4-1/2 teaspoon almond extract
Strawberry Coconut Almond Muffins
Makes 12.
Adapted from Baking Bites.
1 1/2 cups whole wheat or white wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, at room temperature
1 cup sugar
1 egg or 2 egg whites
1 teaspoon vanilla extract
1/4-1/2 teaspoon almond extract
1/2-1 cup almond pulp, to taste, or just chopped almonds if you haven't just made almond milk :)
1/2-1 cup shredded coconut, sweetened or unsweetened, optional
1 cup strawberry puree (around 12 ounces fresh strawberries or frozen, defrosted, drained strawberries)
1 cup strawberry puree (around 12 ounces fresh strawberries or frozen, defrosted, drained strawberries)
1/2 cup sliced almonds, for garnish
Preheat oven to 350*.
Preheat oven to 350*.
Line 12 muffin cups with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until fluffy. Beat in egg or whites, one at a time, followed by vanilla and almond extracts.
Stir about a third of the flour mixture into the butter mixture, followed by half of the almond pulp and half of the strawberry puree. Stir in another third of the flour mixture, followed by the remaining pulp and puree. Stir in the remaining flour mixture and coconut, if using, mixing just until no streaks of dry ingredients remain visible.
Divide muffin batter evenly into prepared muffin cups.
Sprinkle sliced almonds evenly over muffin batter.
Bake for 19-22 minutes, or until a toothpick inserted into the center of the muffins comes out clean or with only a few moist crumbs attached.
Allow muffins to cool in the pan then turn out onto a wire rack to cool completely.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until fluffy. Beat in egg or whites, one at a time, followed by vanilla and almond extracts.
Stir about a third of the flour mixture into the butter mixture, followed by half of the almond pulp and half of the strawberry puree. Stir in another third of the flour mixture, followed by the remaining pulp and puree. Stir in the remaining flour mixture and coconut, if using, mixing just until no streaks of dry ingredients remain visible.
Divide muffin batter evenly into prepared muffin cups.
Sprinkle sliced almonds evenly over muffin batter.
Bake for 19-22 minutes, or until a toothpick inserted into the center of the muffins comes out clean or with only a few moist crumbs attached.
Allow muffins to cool in the pan then turn out onto a wire rack to cool completely.
Enjoy!
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