Almond Flour Muffins

• 4 ounces, weight Blanched Almond Flour (about 1 Cup)
• 1/4 teaspoons Baking Soda
• 4 ounces, weight Eggs (about 2 Large Eggs)
• 1 ounce, fluid Agave Nectar (around 1 Tablespoon)
• 1/2 teaspoons Apple Cider Vinegar

1. In a medium bowl, combine almond flour and baking soda.
2. In a large bowl combine eggs, agave and vinegar.
3. Stir dry ingredients into wet, mixing until combined.
4. Scoop about 1/4 cup of batter at a time into a lined muffin pan (this recipe makes 4 muffins).
5. Bake at 350 degrees F for 15 minutes, until slightly browned around the edges.
6. Cool in the pan for 1/2 hour.
7. Serve with butter and raspberry jam.

weight blanched almond flour, baking soda, weight eggs, apple cider vinegar

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/almond-flour-muffins/ (may not work)