Almond-Chocolate-Orange Muffins

Ingredients for 1 servings:

• 2 eggs
• 50 g sugar
• 1 pack of orange peel flavoring, or zest of an untreated orange
• 200 g sour cream
• 140 g almond flour (not ground almonds)
• 40 g cornstarch
• 20 g baking cocoa
• ½ pack of baking powder
• 50 ml orange juice, approx.

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

gluten-free, grain-free, for 10 muffins

Preheat oven to 180°C (top/bottom heat). Place muffin cups in a muffin tin (I use a 12-inch muffin tin and get 10 from the batter). Whisk together the sugar, eggs, sour cream, and orange sugar (or zest) until fluffy. Mix the dry ingredients well. Stir in the mixture and add enough orange juice to make the batter fluffy but not too runny. Divide the batter among the muffin cups and bake for about 15-20 minutes. The muffins will be quite dense; if you prefer them softer, add more juice. Almond flour absorbs more liquid than ground almonds.