So I bought a mini muffin tin a while back. I want to make these mini frittatas baked in a muffin tin I’ve keep seeing all over Pinterest.
Except that...I never made them.
Thing is, when I’m in the mood for frittata I usually grab a frying pan, crack a couple of eggs, add some sauteed veggies and voilà, the frittata is served.
It doesn’t even cross my mind to preheat the oven, grease a muffin tin and bake the frittatas in the oven.
OK, I have limitations.
Maybe one day I will get over them, but until then I’m going to use my mini muffin tin to make what it was manufactured for in the first place: mini muffins.
It takes only ten minutes to make these mini muffins happen in your kitchen. One bowl, one spoon, two minutes to combine all the ingredients plus 8 to 9 minutes in the oven.
It doesn’t get quicker or easier than that. Voilà.
Why am I telling you this? Because you can basically make them any day of the week.
You don’t need a weekend to make mini muffins.
Everyday is a good enough day!
Ingredients
Yields 12 mini muffins
¾ cup almond meal/flour
¼ teaspoon baking soda
A pinch of fine grain sea salt
1 free-range organic egg (or 1 flax egg)
2 tablespoons butter (or extra virgin coconut oil), melted
2 tablespoons raw organic honey (or maple syrup)
½ teaspoon vanilla extract
2 tablespoons mini chocolate chips
Directions
Preheat oven to 350°F (175°C) and place a rack in the middle. Grease generously a mini muffin tin. Set aside.
In a bowl combine almond flour, baking soda and salt. Add egg, butter, honey and vanilla extract and stir until just combined (do not overmix). Fold in mini chocolate chips.
Scoop one leveled tablespoon and fill muffin tins (it should get ¾ of the way).
You should have just enough dough to make 12 muffins (but you need to scrape the bowl clean.)
Bake in the oven for about 8 to 9 minutes, until a toothpick comes out clean Do not over bake.
Let cool on a rack.
Nutrition facts
One mini muffin yields 88 calories, 7 grams of fat, 5 grams of carbs and 2 grams of protein.
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Can I have one?
ReplyDeleteOf course Jennifer! ;-)
DeleteOh wow - these look delectable! I have always used almond meal in addition with oat flour or whole wheat, I have never thought of using it on its own - thanks Mike!
ReplyDeleteThey are amazing Sash, and so quick and easy to make!
DeleteHmpft. I will have you know that scraping the bowl clean is strictly reserved for my raw batter tasting needs. So I say your recipe would probably only yield 11 mini muffins for me.
ReplyDeleteAnd seriously, I dunno man, for some strange reason, my batter always seem to shrink during transfer from bowl to pan. It's probably the cold liquid that does it. Or cold eggs, whatever. Or maybe it's just that I let it sit for too long... Alright, alright, it's probably because I taste test a little too much, but seriously, it does shrink too, I swear!
So in the end, I'm guessing that this recipe would probably yield around 7-8 mini muffins for me. Think I should make a double batch? ;)
Yup my friend, you should definitely make a double batch. Or you can make just one batch and eat the whole thing raw. Just like that. Who cares about muffins when you can have raw muffin dough instead? :)
DeleteI just googled flax eggs. Never knew we had to refrigerate it to get the consistency of eggs, interesting, thanks.
ReplyDeleteThese muffins do look healthy and quite hearty too. Pinning.
The flax eggs needs to set in the fridge to get thick and sticky. Afterwards they'll act just like eggs (well, actually more like eggs whites.)
DeleteIt's amazing how many things you can do with flax seeds, isn't it?
Yay these look cute and tasty my kind of food, I would like to pop round for one with a cuppa? : )
ReplyDeleteI just made these! They are really good!! And my kids like them too! I will be makin these again! Only problem- I want to eat more than 1... More than 2.... I could actually eat the whole 12... That kinda good. ((Self control!))
ReplyDeleteJust made these on a whim! So yummy and so easy to make! They came out perfectly!
ReplyDeleteThese are so delicious! I accidentally used almond butter instead of butter/coconut oil but they turned out wonderfully. My fiance will most likely polish these off by the end of the night..Thank you for the great recipe!
ReplyDeleteLook nice, but one thing I don't understand: you use http://tinyurl.com/p94bxwb and on the nutritionlabel is standing: 1/4 cup is 28 gram, so 3/4 cup would be 84 grams. In your recipe you say: ¾ cup / 4 oz / 115 gr almond meal/flour ?
ReplyDeleteCan you use a combination of flax and chia seeds for the flax egg? My muffins actually sank in the middle both times.
ReplyDeleteI made this recipe and added a tsp of penzeys full fat cocoa powder and put a chunk of dark chocolate in each muffin before baking them (instead of chips)....I ate them all! :-/
ReplyDeleteMade these for me and my girls.......we liked them! I used coconut oil instead of butter and a flax egg instead of chicken eggs. Next time i would add more honey and no chocolate chips.
ReplyDeleteUsing butter would make these non-paleo, so, if paleo is important for your diet, opt for the coconut oil alternative.
ReplyDelete