in Recipes

Mini almond muffins with rose water

updated

Spread the love

Ingredients for 1 servings:

  • 115 g wheat flour type 405
  • 60 g almond flour
  • ½ pack of baking powder
  • 35 g almonds, chopped
  • 1 egg(s), size M
  • 50 g sugar
  • 50 g rapeseed oil
  • 50 g almond drink
  • 2 tbsp rose water
  • 2 tbsp maple syrup
  • 3 drops of bitter almond flavor

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 33 minutes

for 12 small muffin tins

Sift the flour and baking powder together and mix with the almond flour (leftover almonds from the almond milk, dried and finely blended). Add the chopped almonds. Beat the remaining ingredients in a bowl with a hand mixer until fluffy, then thoroughly mix in the flour mixture. Divide evenly among 12 small muffin tins and bake in a preheated oven at 180°C/350°F for about 15-18 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Carrot Halwa Porridge

Pasta Vuna – Vegan Tuna Pasta