Super simple Low-Fat Almond Muffins!
I really like this muffin recipe because not only it is so simple, it is also light and refreshing. These muffins have a subtly nutty sweet flavor due to the combination of almonds and apple together. Make it gluten-free by using all ground almonds instead of plain flour.
8 tablespoons (1 stick) unsalted butter, room temperature
½ cup sugar
(1 1/2 cups) 150 grams of blanched almonds, finely ground
2 tablespoon cornstarch
1 1/2 teaspoon almond extract
250 grams of raspberries
1 tbsp. of apricot Jam + 1 tbsp. of water
To make the crust
Grease molds with oil for easy release.
Cream together butter, icing sugar, and salt for 30 seconds until combined.
Drizzle in egg yolks and vanilla extract.
Stir in plain flour, stop mixing when it forms into a dough.
Divide them into 12 equal portions and press them into the greased molds.
Let it cold in the fridge while you make your filling.
To make Frangipane (Almond Filling)
Preheat oven to 180C or 160C fan-forced.
Mix all the ingredients together until well combined.
Transfer them into the molds using a 1/4 measuring cup or an ice cream scoop.
Bake it in the oven for 20 minutes.
Let it cool completely, then carefully remove the tarts from the molds. Arrange raspberries. You may either brush them with some apricot glaze and garnish them with some toasted sliced almonds and mint leaves. Or, you could just dust them with icing sugar.
- Video made was half the recipe.
- Serve this cold.
- You make dusted icing sugar last, you should use snow powder instead.
- Food processor is not needed to make the crust, just use a wooden spoon will do.