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Almond Vanilla Muffins

December 09, 2018
Almond Vanilla Muffins

Passion is the energy that keeps us going, that keeps us filled with meaning, happiness, excitement, and anticipation. Nothing can stop you as long as you are passionate about your dream and willing to work hard.

When my older child was diagnosed with Crohn's, we had no other option than putting her on a diet plan that strictly prohibited most of the grains, refined sugar, all kinds of starchy food. I had a hard time thinking and coming up with food that would qualify all the tests conducted by the sensory faculties of a 7 yr old child.

And then came the big day, her birthday which certainly means fun with friends, cakes, pizza, muffins. And I didn’t want her to feel left out on any of those treats. But it was not easy baking especially when you have tons of limitations regarding the usage of grains, starchy flours or sugar that are the essentials of a cake or muffins. Inspired by a recipe from the book "Breaking the Vicious Cycle", I experimented with little tweaks in it. Made these muffins with almond flour, honey and icing with homemade yogurt/dahi as any other form of dairy is not allowed in this diet, and the result was quite satisfactory.  Doing something that is outside of our comfort zone is extremely fulfilling compared to the mundane and that is where your creativity evolve.

Almond Vanilla Muffins

These grain-free, sugar-free and starch-free muffins are a great alternative for conventional cakes and muffins.

Prep Time

15 Minutes

Cooking Time

20 Minutes

Serving

12

Ingredients

  • 2.5 cup Almond flour
  • 1/3 cup Honey
  • 1/2 cup Hung curd
  • 2 Egg
  • 1/2 tsp Baking soda
  • 1/8 tsp Salt
  • 1/4 cup Butter
  • 1 tsp Vanilla extract

For icing:

  • 1.5 cup Hung curd
  • 1/4 cup Honey
  • 1 tsp Vanilla extract

INSTRUCTIONS

  • Pre-heat oven to 300 degree F.
  • In a bowl, blend together egg, butter and hung curd. Now add honey, vanilla extract and mix well.
  • Add almond flour, salt, baking soda and give it a good mix. Put the mixture in muffin pan filling it 2/3 and bake for 20-25 minutes or till the toothpick inserted comes out clean.
  • For icing: mix hung curd, honey and vanilla extract with a wire whisk till it is smooth and lump-free. Do not use any electric mixer or blender to mix the icing as it turns curd liquid-y.
  • Put the icing in fridge to cool. Later, fill it in the piping bag and ice the muffins.

Notes

- To make hung curd, strain plain yogurt in muslin cloth at least overnight in the fridge. Do not leave it outside as it will turn sour. - Once the icing is ready, keep it in the fridge as it gets thicker when chilled.