I’m not sure, but the discovery that I can bake delicious savory and sweet things with almond flour may not be the best thing that’s ever happened to me.
Oh, well – I suppose it could be worse. In fact, I know it could be worse.
Over the last year, I’ve lamented that I could no longer have spoon bread, or even cornbread, with my Texas-style chili. I made up for that somewhat with the Chipotle Butternut Squash Souffle I developed last winter, but it’s still not the same as good ol’ cornbread. And to be perfectly honest, neither is this – but it’s tons better than a squash souffle. These muffins are a bit more dense than a traditional cornbread muffin, but that makes just one perfectly filling. It also means these stand up to dishes like soup, stew or chili really well; they won’t get soggy and turn to mush quickly. Which is a good thing – the next time I roast a chicken, I believe I’ll try to make a version of my grandmother’s Cornbread Dressing with them – if it comes out as well as I anticipate, it will become part of the Thanksgiving menu this year.
The recipe calls for unblanched almond flour, but if you only have blanched that’s fine. It will lack the rustic look of the muffins in the photo, but probably look more like traditional cornbread. Also, these were a wee bit on the salty side; you might want to cut back the salt to 3/4 or 1/2 a teaspoon.
Savory Almond Flour Muffins
1 1/2 cups unblanched almond flour
1 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup olive oil
3 large eggs
1 tablespoon raw honey
Preheat the oven to 350 F. Generously grease 9 cups of a one-dozen muffin tin.
In a large bowl, combine the almond flour, salt and baking soda. In a separate, medium bowl, whisk together the olive oil, eggs and honey. Stir the wet ingredients into the almond flour mixture, beating lightly by hand with a wooden spoon, until thoroughly combined.
Divide the batter equally between the 9 greased muffin cups. Bake for 20 to 25 minutes, 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): 188 calories, 15.8g total fat, 62mg cholesterol, 2524mg sodium, 140.9mg potassium, 5.8g carbohydrates, 2.2g fiber, 2.6g sugar, 2.3g protein.