The end of Summer brings thoughts of cooler days, brilliant displays of colorful leaves on the trees, fires burning in the fireplace and cozy comfort food. I think of muffins, for breakfast or for snacks along side a lovely hot cup of coffee. Thinking about all of this made me think about how sometimes we just want a muffin, not a whole pan of muffins, but A muffin. This recipe can easily be cut in half for that one wonderful muffin or left as is, will give you an extra one for when your spouse says “Something smells great, what’s cooking?” You can pretend you didn’t intend to eat both of them all along and look like the hero. Here, I made you a muffin.
Start with a large bowl, trust me you want a bigger bowl than you think, it gives you room to stir. Add your almond meal I used Bob’s Red Mill, which you can buy Here or at your local grocery store.
Here’s the recipe with all the measurements and complete directions.
2 eggs beaten
6 Tablespoons of Almond Flour
1 Tablespoon of Psyllium husks (you can leave this out but who can’t use a little fiber?)
1/4 Cup fresh blueberries (smash these SLIGHTLY with a fork)
1/2 a large peach, diced small
2- 3 Tablespoons of roughly chopped raw walnuts( can omit or use a different nut)
1/2 Teaspoon ground Cinnamon
4 Tablespoons of Honey (Raw and local if you can)
3 Tablespoons Heavy Whipping Cream (omit this if you omit the Psyllium)
Pinch of salt (Pink Himalayan is best, Celtic Sea Salt second choice)
1 1/2 teaspoons of butter divided into two baking cups you can use a coffee mug!
Place the butter in the baking cups and melt in the microwave. Use a paper towel and ‘butter’ the cups completely. This will keep your muffin from sticking in the cup as well as add a nice butter flavor.
Place all the dry ingredients in a large bowl, stir in the fruit and nuts to coat. Add the wet ingredients and stir well.
Pour into the baking cups and microwave for 2 minutes.