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Ingredients
- 1 cup Bob Red Mills All Purpose Gluten Free Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking powder
- 1 cup crunchy almond butter
- 1 cup powdered stevia in the Raw
- 1/2 cup Grapeseed Oil
- 2 teaspoons pure vanilla extract
- 2 large pasture eggs at room temperature
- 1/2 cup strawberry jam or jelly or any other jam you have on hand. I have some of my dads homemade Blackberry jam so that will do!
Ingredients
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Instructions
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line the Pampered Chef 24 mini-muffin tin cups with paper liners.
- Whisk together the flour, baking soda, salt and baking powder in the small batter bowl to blend. Whisk together the almond butter, sugar, oil, vanilla and eggs in the Pampered Chef large batter bowl to blend. Add the dry ingredients in 2 batches and stir just until blended.
- Fill each muffin cup half-full with batter. Spoon 1/2 teaspoon of the jam on top of each muffin cup, and then spoon the remaining batter on top to cover the jam. Bake until the tops are golden brown, 25 to 30 minutes. Transfer to a rack and cool.
- Spoon 1/2 teaspoon more of the jam on top of each muffin in the center. These are so cute and bite-sized! Kids will love um and so healthy too!
Recipe Notes
Read more at:Â http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-almond-butter-and-strawberry-muffins.html?oc=linkback
Enjoy the Journey in happiness and the best of health!
Sue
Sue Seward
Founder Gluten Free Lady
Gluten Free Coach &
Fitness Professional
512-557-7523 Mobile/Text
http://www.sueseward.com
Gluten Free Lady www.glutenfreelady.com
