Almond and Sorghum meal Muffins

Name: Almond and Sorghum meal Muffins
Total time: 1500 s
Yield: 19 muffins
Cuisine: Nigerian
Ingredients: 138 grams Sorghum flour; 128 grams Almond meal; 1/4 teaspoon psylium husk. Original recipe calls for Xanthan gum; 1 teaspoon Baking powder; 1/2 teaspoon Baking soda; 56 grams Tapioca/Potato Starch. I used Corn starch; 1/2 teaspoon salt; 1 cup Sour cream; 2-3 Egg whites; 260 grams Light brown sugar. I used 200 grams Xylitol; 2 Tablespoons Olive oil; 1/2 Teaspoon Vanilla; 120 ml - 180ml Warm water; 1 Teaspoon Fresh lemon juice. I used vinegar; I added a generous helping of mixed dried fruit and chopped cherries

Nwanne @cook_8140253

I will sub sorghum with oatmeal. Sorghum is too expensive.

Nwanne @cook_8140253

I will sub sorghum with oatmeal. Sorghum is too expensive.

Saved

Ingredients

23 - 25 minutes

19 muffins

138 gramsSorghum flour
128 gramsAlmond meal
1/4 teaspoonpsylium husk. Original recipe calls for Xanthan gum
1 teaspoonBaking powder
1/2 teaspoonBaking soda
56 gramsTapioca/Potato Starch. I used Corn starch
1/2 teaspoonsalt
1 cupSour cream
2-3Egg whites
260 gramsLight brown sugar. I used 200 grams Xylitol
2 TablespoonsOlive oil
1/2 TeaspoonVanilla
120 ml- 180ml Warm water
1 TeaspoonFresh lemon juice. I used vinegar
I added a generous helping of mixed dried fruit and chopped cherries

Saved

Steps

23 - 25 minutes

1

Preheat your oven to 350 degrees Fahrenheit.In a mixing bowl, add the first 7 ingredients and mix together thoroughly.
2

Make a well in the centre, then add sugar, eggs, sour cream, oil, vanilla, lemon juice and warm water. You want your mix to look like a slightly thickened cake batter. Add your choice of fruit.
3

Bake in your preheated oven for 23 minutes. A toothpick inserted in the muffin should come out clean.
4

Cool in pans for 10 minutes and then on a cooling rack.