Mixed Berry Muffins
2 cups almond flour
sugar substitute equivalent to 2 T sugar
1 t baking powder
1 cup butter melted and cooled slightly
1 cup cream
4 eggs
1 t orange or lemon extract
1 t vanilla extract
1 cup berries of choice
Tip: freeze the berries first! If you don't the berries shrink and leak juice and that will make soggy muffins with huge holes in them.)
1 t xanthan gum (optional)
Line 2 muffin pans with muffin cups. Preheat oven to 350 degrees.
In medium bowl, mix together the wet ingredients. In larger bowl, mix the dry ingredients (except berries). Mix only till combined, do not beat. Mix in berries and divide between muffin cups.
Bake for 20-25 minutes until golden brown and firm to the touch. Leave on cooling rack for 15-20 minutes.
This recipe tends to come out rather soggy (I just made it again but with strawberries) and so it doesn't last as long, they grow mold on them rather quickly. I recommend freezing them or at least keeping them in the refrigerator. I remember reading about how erythritol, a natural, low calorie sweetener, extends the shelf life of foods and I will try adding some to these muffins next time I make them.
