Almond Flower Muffins (p3 or p4)

Almond Flour Muffinsprinter friendly
4 ounces blanched almond flour (about 1 cup)
4 ounces eggs (about 2 large eggs)
1 ounce agave nectar (around 1 tablespoon)
¼ teaspoon baking soda
½ teaspoon apple cider vinegar1.In a medium bowl, combine almond flour and baking soda
2.In a large bowl combine eggs, agave and vinegar
3.Stir dry ingredients into wet, mixing until combined
4.Scoop about ¼ cup of batter at a time into paper lined muffin pan5.Bake at 350° for 15 minutes, until slightly browned around the edges
6.Cool in the pan for ½ hour
7.Serve with butter and raspberry jam
Makes 4 muffins

To make a loaf of quick bread, simply double the above batter and bake it for 35-40 minutes on the lower rack of your oven in an 6-½ x 4-inch baby loaf pan (Luminarc).