Lemon Balm Almond Muffins Makes 1 dozen Nutty and nutritious, these muffins can be breakfast on the go or a sweet treat for an afternoon snack. - 1 cup unbleached flour
- 1 cup rolled oats
- 3/4 cup almond meal*
- 1/3 cup brown sugar
- 1 teaspoon baking soda
- 1//2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh lemon balm (or 1 teaspoon dried)
- 1 egg
- 1/4 cup almond oil
- 1/4 teaspoon almond extract
- 1/3 cup plain yogurt
- 3/4 cup buttermilk
- 1 tablespoon slivered almonds, for garnish (optional)
* To make almond meal, grind raw almonds in a food processor just until finely ground but before it turns into nut butter. GLAZE: - 2 tablespoons lemon juice
- 2 tablespoons honey
- 2 tablespoons apricot preserves
- Preheat the oven to 350 degrees. In a large bowl, mix together dry ingredients (from flour to salt). Stir in lemon balm
- In a small bowl, whisk egg, almond oil and almond extract until blended. Stir in yogurt and buttermilk. Add the wet mixture to the dry mixture, stirring just until moist and combined. In a separate bowl, stir glaze ingredients together.
- Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle almond slivers evenly over the top of each muffin cup and press gently with back of a spoon to make contact with the batter. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Remove muffins from the pan, brush the tops with glaze and cool on a wire rack.
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