Happy Monday, y’all! I hope all the moms out there had a lovely day yesterday. My Mother’s Day was great; I spent it doing exactly what I wanted to be doing: cooking.
Like, for 8 hours straight.
I know; call me crazy but it’s what I wanted, so it’s what I did. I won’t tell you about everything I made – yet – but it included rhubarb, raisins, mustard greens, bacon, eggs, goat cheese, wasabi, macadamia nuts and coconut, just to name a few ingredients.
It also included almond flour, tapioca flour, fresh raspberries and an exquisite bar of high-quality, 70% dark chocolate. (Thank you, Alex, for the inspiration!)
Until the last few years, I’d always preferred milk chocolate; it’s a long-held prejudice from my childhood, probably because my mother disliked dark chocolate (she didn’t like frosted Pop Tarts, either, so even before, when I’d consider eating a Pop Tart, it was a nekkid one). My days of eating milk chocolate are behind me now, but I’ve learned to enjoy a good-quality dark chocolate. However, I personally find anything over 70% too be too bitter, so that’s what I used here.
I believe Beloved and I have a new favorite muffin; these were so unbelievably good that we couldn’t stay away from them – since it was Mother’s Day, I didn’t pay too much attention to calories or carbs and, frankly, cooked like a fiend and ate like a pig all day long. And I had a grand time doing it.
We especially enjoyed the muffins, which were just slightly sweet from the coconut sugar, delightfully tangy from the raspberries and decadently rich from the chocolate. So, so, so good.
I’ve had a problem lately with the baked goods I make solely with almond flour becoming soggy after a few hours, so I played around a little with cutting back on it and adding a small amount of tapioca flour, which is far more absorbent, and it worked quite well. The muffins were still a little “rustic” from the almond flour, but not as much, and they had more of the “springy” texture you’d expect from a conventional muffin. I have a feeling I’ll be working on changing the ingredients of the occasional baked good in the future.
Baked in a conventional-sized muffin tin, these are not huge but they don’t need to be; they’re quite satisfying if you’re not on a Mother’s Day cooking/eating binge. 😛 Seriously, though, this morning I had half a muffin with a hard-boiled egg and am quite full.
Note: The muffins in the photo didn’t rise as much as I’d have liked – probably because I forgot the baking soda like a big goof. Actually, I’m surprised they rose as much as they did; I wonder if it had anything to do with the tapioca flour. If anyone makes them as written, let me know if they rise satisfactorily for you.
- 1 1/4 cups almond flour
- 1/2 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/4 cup coconut sugar
- 1/4 cup ghee or butter, melted
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 8 ounces raspberries
- 3 1/2 ounces high-quality dark chocolate, roughly chopped
- Preheat oven to 350 F. Generously grease a 1 dozen muffin tin.
- In a large bowl, combine the almond flour, tapioca flour, baking soda and coconut sugar. In a separate mixing bowl, whisk together the eggs, melted ghee and vanilla. Stir the wet ingredients into the almond flour mixture, beating lightly by hand with a wooden spoon, until thoroughly combined. Gently fold in the raspberries and chocolate.
- Divide the batter equally between the 12 greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes before removing from the pan. Serve warm or at room temperature.
- Nutrition (per serving): 201 calories, 13.7g total fat, 56.9mg cholesterol, 72.7mg sodium, 179.8mg potassium, 14.9g carbohydrates, 3.6g fiber, 5.6g sugar, 2.5g protein.