Almond & Flaxseed Muffins

Almond & Flaxseed Muffins

 

350 F for 30 to 35 minutes. Makes about 28 to 30 muffins.

 

Dry Ingredients:

2 cups ground almonds (two 100-gram packages)

2 cups freshly ground flaxseeds

1 tbsp baking powder

1 tsp guar gum
1 single-serving packet Sweet'n'low

½ cup unsweetened cocoa powder

3 tbsp ground cinnamon

 

Fat:

1 cup butter, melted

 

Wet Ingredients:

5 extra large eggs

¼ cup heavy cream (whipping)

½ cup sugar-free, no-calorie syrup (Davinci or Torani), any flavour

1 cup thawed frozen blueberries and blueberry juice

1 tsp real vanilla essence

 

Nuggets of Goodness:

½ cup hemphearts, or chopped pecans

 

 

Method:

 

Grind the flax seed freshly in a clean coffee grinder. Ground flaxseed goes rancid very quickly and will stink of rotting fish when it does. Whole seed keeps nearly indefinitely, but needs to be ground for this recipe.

 

Mix all dry ingredients together. Melt butter in microwave. Add butter to dry ingredients and mix thoroughly until all particles are covered in butter.

 

In a separate bowl, whisk eggs and cream together and set aside. Measure syrup, blueberries & blueberry juice into a measuring cup. Do not allow total liquid to be more than 1 & ¾ cups of liquid – the berries are so juicy that they must be considered part of the liquid. Strain out the berries and add the remaining liquid to the egg mixture and whisk together well. Add egg mixture to dry ingredients and stir until lumps are gone. Add blueberries and fold in. Add Nuggets of Goodness and fold in.

 

Leave the batter to sit for 10 minutes to allow the guar gum to thicken.

 

Place blobs of batter (about the size of an extra large egg) in muffin papers in muffin pans. Push batter down – it will not flow or change position while baking. Bake in pre-heated oven at 350 F for 30 to 35 minutes.

 

Once baked, remove from pans and cool on counter. Freeze at least half and refrigerate the rest. While warm, the paper will not peel cleanly from the muffin – but the resulting crumbs taste very good. Once cold, the paper peels very well.

These spoil very quickly, even when kept in the fridge.