Do a shot of apple cider vinegar if you’ve made banana bread at any point in the past seven weeks. Knock back another one if you’ve made sourdough. Guilty as charged for both? You’ll still have enough ACV left in your pantry to use in another delicious baked good: a batch of raspberry-almond gluten-free muffins straight from the Well+Good Cookbook.
The Well+Good Cookbook should be required reading for anyone safe at home with the ability to cook more, if you ask me. Inside are 100 recipes all healthy and taste-test approved. (Another way to get be inspired: by joining Well+Good’s Cook With Us Facebook group.) The aforementioned raspberry-almond gluten-free muffins come courtesy of anti-inflammatory food expert, Jenny Carr. Carr has made a career out of perfecting delicious treats without using anything known to spark inflammation in the body, and has written two cookbooks herself.
Her gluten-free muffins recipe doesn’t have any gluten or sugar, but it’s still sweet and delicious. If you’re juggling a new (not exactly welcome) career as a homeschool teacher, it’s especially a good recipe to follow because it will cross making breakfast off your to-do list at least for a few days.
As you can tell by the name, one of the core ingredients is raspberries, but don’t feel like you have to hunt around for fresh ones right now when getting to the grocery store is a challenge; frozen raspberries work just as well and have the same nutritional value. Other than the raspberries and a few eggs, everything else you need to follow this recipe are simple pantry items.
Makes 12 muffins
2 cups almond flour
2 large eggs
1/4 cup coconut oil, melted
1/4 cup honey
1 Tbsp pure vanilla extract
1/2 tsp almond extract
1 tsp apple cider vinegar
1/2 tsp baking soda
1/4 tsp sea salt
1 cup fresh or strained thawed frozen raspberries
1. Preheat the oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, eggs, melted coconut oil, honey, vanilla, almond extract, apple cider vinegar, baking soda, and salt until thoroughly combined. Using a spatula, gently fold the raspberries into the batter.
3. Using a 1/4-cup measure, drop the batter into the prepared muffin cups. Bake for 15 minutes, then rotate the pan and bake for 15 minutes more, or until the edges are golden, the muffins are firm in the center, and a tester inserted into the center of a muffin comes out clean.
4. Remove the pan from the oven. Let the muffins cool in the pan for at least 15 minutes before removing from the pan.
5. Serve, or transfer to an airtight container, cover with a paper towel and the container lid, and store at room temperature for one to two days.
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