Recipe of Award-winning Almond and Sorghum meal Muffins

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, almond and sorghum meal muffins. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Almond and Sorghum meal Muffins is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Almond and Sorghum meal Muffins is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have almond and sorghum meal muffins using 15 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Almond and Sorghum meal Muffins:

1. Take 138 grams Sorghum flour
2. Get 128 grams Almond meal
3. Take 1/4 teaspoon psylium husk. Original recipe calls for Xanthan gum
4. Prepare 1 teaspoon Baking powder
5. Get 1/2 teaspoon Baking soda
6. Prepare 56 grams Tapioca/Potato Starch. I used Corn starch
7. Make ready 1/2 teaspoon salt
8. Take 1 cup Sour cream
9. Prepare 2-3 Egg whites
10. Make ready 260 grams Light brown sugar. I used 200 grams Xylitol
11. Make ready 2 Tablespoons Olive oil
12. Make ready 1/2 Teaspoon Vanilla
13. Get 120 ml - 180ml Warm water
14. Prepare 1 Teaspoon Fresh lemon juice. I used vinegar
15. Prepare I added a generous helping of mixed dried fruit and chopped cherries

Taste to see if it needs more sweetener. I added a touch more because I prefer sweeter muffins. TIP: Always get blanched almond flour instead of almond meal. The finer texture will get you the delicate crumb you expect from muffins.

Instructions to make Almond and Sorghum meal Muffins:

1. Preheat your oven to 350 degrees Fahrenheit.In a mixing bowl, add the first 7 ingredients and mix together thoroughly.
2. Make a well in the centre, then add sugar, eggs, sour cream, oil, vanilla, lemon juice and warm water. You want your mix to look like a slightly thickened cake batter. Add your choice of fruit.
3. Bake in your preheated oven for 23 minutes. A toothpick inserted in the muffin should come out clean.
4. Cool in pans for 10 minutes and then on a cooling rack.

TIP: Always get blanched almond flour instead of almond meal. The finer texture will get you the delicate crumb you expect from muffins. Since almond flour blueberry muffins have fresh blueberries and no preservatives, they might not last as long as store bought ones. Sprinkle the top of each muffin with a pinch of sliced almonds. Pat down lightly so that they stick to the batter.

So that’s going to wrap it up for this special food almond and sorghum meal muffins recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!