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Below is my adapted recipe for blueberry muffins (or "Muffin Tops" in my case, since I just use a cookie sheet, not a muffin tin).
2 cups of ground almonds
a sliver of butter (about 1/4 inch thick)
3 pinches baking soda
1 pinch baking powder
1 tsp. salt
1/2 cup whole milk OR heavy cream
1 egg
about 1 cup of blueberries (or whatever amount you like)
I mix everything together (melting the butter a bit first), then put the "globs" on a cookie sheet. I use a small handful for each glob, and fit 8 on a cookie sheet. Bake until brown (needs to be a little darker than just "golden brown).
They're also really good with cream cheese smeared on top after they're baked. They taste very sweet, but no guilt from sugar subs!
2 cups of ground almonds
a sliver of butter (about 1/4 inch thick)
3 pinches baking soda
1 pinch baking powder
1 tsp. salt
1/2 cup whole milk OR heavy cream
1 egg
about 1 cup of blueberries (or whatever amount you like)
I mix everything together (melting the butter a bit first), then put the "globs" on a cookie sheet. I use a small handful for each glob, and fit 8 on a cookie sheet. Bake until brown (needs to be a little darker than just "golden brown).
They're also really good with cream cheese smeared on top after they're baked. They taste very sweet, but no guilt from sugar subs!
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