Grab-N-Go Pancake Muffins
- 1/4 cup plain yogurt
- 2 tablespoons unsalted butter melted
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs 1 egg white
- 1/3 cup berries diced fresh
- Preheat KitchenAid(R) 12" Convention Bake Countertop Oven to 350u0b0F. Grease a KitchenAid(R) Nonstick 6-Cavity Muffin Pan with butter or palm shortening; set aside.
- Place all of the liquid ingredients into a blender or food processor, except for the eggs. Then place all of the dry ingredients on top. Cover and blend on low 10-15 seconds just long enough to combine the ingredients (batter will be thick.)
- Add the eggs and egg white; blend on low about 20-30 seconds just until the eggs are well incorporated into the batter (do not overmix or muffins will not be tender.)
- Evenly divide the batter among the prepared muffin pan, filling each cavity just 1/3 full. Add a few berries to each cup. Then evenly divide the remaining batter among the muffin cups and top with additional berries.
- Bake for 18-20 minutes, until slightly golden brown on top and a toothpick inserted in the middle comes out clean.
- Allow muffins to cool 2-3 minutes in the tin. Then run a knife around the edges of each cup and invert the muffin tin over a sheet of parchment to remove.
plain yogurt, butter, maple syrup, vanilla, blanched almond flour, baking soda, salt, eggs, fresh
Taken from www.yummly.com/recipe/Grab-n-Go-Pancake-Muffins-967991 (may not work)