Happy Sunday! I hope you are all having a great weekend!
It’s been a kind of a slow week as we were dealing with very cold and stormy weather, which lead to 3 cancelled school days and exams being pushed forward several times. It was a bit of a mess.
These Maple Almond Muffins are our delicious Sunday afternoon treat, using spelt flour and sweetened with maple syrup. It’s yummy and not too sweet.
Maple Almond Muffins
- 175 g butter, melted
- 180 ml maple syrup
- 4 eggs, yolk and whites separated
- pinch of salt
- 125 g spelt flour
- 150 g ground almonds
- 1/4 tsp baking powder
-Preheat oven to 375F. Prepare 10 -12 muffin tins.
-Mix together the butter and maple syrup. Add the egg yolks one at the time, mixing well.
-In a separate bowl whip the egg whites, with the salt and baking powder, until stiff peaks form.
-Add the flour, almonds and egg whites, a little at the time, and carefully mix under the butter mixture. Mix until combined, do not overmix.
-Fill into prepared muffin tins and bake in preheated 375F oven for 10 minutes then set oven to 350F and finish bake another 20 minutes or until golden brown and tester inserted comes out clean.
-Let cool completely.
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