Gluten-Free Almond Muffins

• 1 cup Kwik Mix Flour
• 1/4 cups Almond Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Full Fat Milk
• 1-7/8 ounces, weight Butter
• 2 whole Eggs
• 1 cup Sugar
• 1 teaspoon Vanilla Extract
• FOR THE CRUMB TOPPING:
• 1/4 cups Chopped Almonds
• 1 teaspoon Kwik Mix
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Butter

1. Preheat oven to 350u0b0F (180u0b0C) and line a muffin tray with paper cups. Set aside.
2. In a bowl, sift or whisk flour, almond flour, baking powder, and salt.
3. Place milk and butter in a small saucepan and heat until hot. Meanwhile, in a bowl, beat eggs, sugar, and vanilla extract, using an electric hand mixer, until thick, pale yellow, and fluffy. Add flour mixture and use a rubber spatula to mix until smooth.
4. Add the hot milk mixture and mix only until well-combined. Spoon prepared batter into the paper-lined muffin tray.
5. Combine all the ingredients of the top crumb in a small bowl and sprinkle on top of each muffin. Bake for about 20-25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Remove from the oven and place on a wire rack.
6. Serve with hot tea or coffee!

flour, ubc, baking powder, ubc, full fat milk, weight butter, eggs, sugar, vanilla, crumb topping, ubc, mix, brown sugar, butter

Taken from tastykitchen.com/recipes/desserts/gluten-free-almond-muffins/ (may not work)