Servings: 12 serving
Equipment
Ingredients
- For the Muffins:
- 1 3/4 cups spelt flour or whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp Himalayan pink salt
- 1/2 cup ghee melted
- 3/4 cup maple syrup
- 1 large organic egg
- 1 tsp pure vanilla extract
- 1/2 cup grass-fed milk or almond milk
- 1/2 cup butterscotch chips choose a brand with natural sweeteners
- For the Flaky Almond Crust:
- 1/2 cup sliced almonds
- 1/4 cup spelt flour or whole wheat pastry flour
- 2 tbsp ghee cold and cubed
- 2 tbsp coconut sugar
- A pinch of Himalayan pink salt
Instructions
- Prepare the Almond Crust:
- In a food processor, pulse the sliced almonds, flour, coconut sugar, and salt until combined.
- Add the cold cubed ghee and pulse until the mixture is crumbly. Set aside.
- Muffin Batter:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix together the flour, baking powder, and salt.
- In a separate bowl, whisk the melted ghee and maple syrup until well blended. Beat in the egg and vanilla extract, then stir in the milk.
- Gradually mix the dry ingredients into the wet until just combined. Fold in the butterscotch chips.
- Assemble the Muffins:
- Fill the muffin cups about two-thirds full with the batter.
- Sprinkle the almond crust mixture over the top of each muffin.
- Bake:
- Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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06/10/2024 12:05 pm GMT
