Maple Mini-Muffins (Gluten-Free)
Ingredients
- 2-1/4 cups gluten-free flour or unbleached all-purpose flour see Notes
- 3/4 cup almond flour see Notes
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1-1/2 cups pure maple syrup preferably Grade B (Grade A works fine too)
- 12 tablespoons 1-1/2 sticks unsalted butter, melted
- 1/2 cup whole milk
- 1 large egg
- 1 large egg yolk
- 1 cup coarsely chopped pecans optional
- Serve with: butter and/or jam
Instructions
- Preheat to 400°F. Grease mini-muffin pans.
- In a medium bowl, whisk together all-purpose flour, almond flour, baking powder and salt. Set aside.
- In a large bowl, whisk together maple syrup, melted butter and milk.
- Add egg and egg yolk and whisk well.
- Add to dry ingredients and whisk until just smooth (do not over mix).
- Stir in the pecans, if using.
- Let the batter rest for 5 minutes so dry ingredients can absorb the liquids.
- Spoon batter evenly into prepared pans so that the cups are almost full.
- Bake for 5 minutes, then reduce the temperature to 375°F and bake for about 12 to 15 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean.
- Cool in pan for 5 minutes on a wire rack, then remove muffins from the pan and place on rack to cool completely.
- Serve with butter and/or jam.
Notes
* Recipe works well with gluten-free flour (such as Cup4Cup Multipurpose Flour) or all-purpose flour.
* For almond flour, I recommend Bob's Red Mill Natural Almond Flour.
* This recipe makes about 12 regular muffins. Bake at 400°F for 10 minutes then decrease the temperature to 375°F for an additional 15 to 17 minutes.
* For almond flour, I recommend Bob's Red Mill Natural Almond Flour.
* This recipe makes about 12 regular muffins. Bake at 400°F for 10 minutes then decrease the temperature to 375°F for an additional 15 to 17 minutes.
