February 2, 2021 / Lyn Jones / 0 Comments
These are absolutely wonderful and so easy to make.
Yield: 24-26 mini muffins
INGREDIENTS
1 cup light brown sugar
2 large eggs
1⁄ 2 cup all-purpose flour
2⁄ 3 cup melted salted butter
1 cup chopped pecans
1. Pre-heat oven to 160 degree FF. Mix butter & eggs together well.
2. In separate bowl mix sugar, flour & pecans. Add the drys to egg mix, beat well.
3. Pour into prepared mini muffin pans (silicon) about 2/3 full. Sprinkle with more chopped pecans 4. Bake at 160 degrees C for 12-15 (20-25?) minutes.
NUTRITION INFO
Serving Size: 1 (642) g
Servings Per Recipe: 1
AMT. PER SERVING % DAILY VALUE
Calories: 126.9
Total Fat 8.8 g 13 %
Saturated Fat 3.7 g 18 %
Cholesterol 29.1 mg 9 %
Sodium 53.6 mg 2 %
Total Carbohydrate 11.6 g 3 %
Dietary Fiber 0.5 g 2 %
Sugars 9.1 g 36 %
Protein 1.3 g 2 %
February 2, 2021 / Lyn Jones / 0 Comments
These were so incredibly yummy.
makes 9 muffins
Ingredients
- 1 cup almond flour
- 3/4 cup coconut sugar
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1/3 cup Coconut Oil, room temperature
- 1 tablespoon Molasses*
- 1 cup raw pecans, chopped
- 2 cups dairy free mini chocolate chips (optional)
cinnamon (opt)
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Preheat the oven to 150 degrees FF and line a muffin pan with 9 parchment liners.
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In a large bowl combine almond flour, coconut sugar and salt.
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Add eggs, coconut oil & molasses, stir well. Stir in the pecans and scoop into muffin liners.
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Bake for 25 minutes- the edges should be slightly brown.
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Let cool for 10 minutes, then remove from pan and cool completely.
Can be stored at room temperature for 3 days, refrigerate if storing longer than that.NOTES: * the Molasses adds a great depth of flavour, or use maple syrup
They are not supposed to be crumbly – the dough is definitely not as watery as traditional muffin batter- it should be thick almost like cookie dough.