ALMOND JOY MUFFINS
I own a small cafe, and I love to create new recipes. So, one day was looking to make something different, looked around in the kitchen to see what kind of ingredients I could use, thought of my all time favorite candy bar, and I said, why not.....the result was amazing!!!!
Provided by toulamoo
Categories Quick Breads
Time 35m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl mix together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the egg well. Add the milk, vegetable oil, sour cream, and vanilla and mix till smooth.
- Mix the wet and dry ingredients lightly (do not over mix).
- Fold the chips, coconut and almonds into the mixture.
- Grease 6 jumbo muffin cups and fill them 3/4 full. (You can overfill if you want your muffins to be bigger).
- Top the muffins with a little coconut, chips and toasted almonds before baking.
- Bake at 375 for 25 minutes.
Nutrition Facts : Calories 731.6, Fat 34.7, SaturatedFat 13.9, Cholesterol 39, Sodium 848, Carbohydrate 102.3, Fiber 5.9, Sugar 62.7, Protein 11
ALMOND JOY MUFFINS
I own a small cafe, and I started making muffins for breakfast....I love toasted almonds and chocolate chips, and then I thought of the almond joy bar and said....hmm, I think I will add some coconut and call them Almond joy.....my customers love them, and I'm happy:)
Provided by toulamoo
Categories Breakfast
Time 35m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl beat the egg. Add the milk, oil, and vanilla.
- Add the wet to dry ingredients and mix (do not over mix).
- Add the sour cream to the mixture until smooth.
- Add the chocolate chips, the coconut and the toasted almonds, and just mix until blended.
- Grease 6 jumbo muffin tins, (or 12 regular) and fill them 3/4 full. Top the muffins with few chocolate chips, almonds and coconut, and bake for 25 minutes at 375.
Nutrition Facts : Calories 577.7, Fat 23.1, SaturatedFat 9, Cholesterol 38.8, Sodium 424.9, Carbohydrate 88.8, Fiber 3.6, Sugar 50.9, Protein 9.3
ALMOND JOY BREAD
Make and share this Almond Joy Bread recipe from Food.com.
Provided by Sassy in da South
Categories Breads
Time 1h30m
Yield 2 Loaves, 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F
- Combine the eggs, sugar, canola oil, butter, vanilla, and coconut extract into a large mixing bowl.
- Beat ingredients on medium speed for 2 minutes.
- In a separate bowl, combine flour, baking soda, baking powder, salt, and cocoa powder. Starting with the flour mixture alternate flour, and then buttermilk till all is combined.
- Add egg mixture.
- Mix until just combined. Do NOT over mix. Fold in coconut, chocolate chips and almonds.
- Pour into two loaf pans that have been greased and floured or sprayed with cooking spray.
- Bake at 350°F for 1 hour.
- Remove from oven and place on rack to dry. While cakes are still warm, poke several holes in the top of the cake with a fork. Drizzle Coconut Glaze into the holes.
- Coconut Glaze:.
- Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute.
- Turn heat off but leave saucepan on burner. Drizzle over bread.
- Cool.
Nutrition Facts : Calories 765.8, Fat 35.9, SaturatedFat 11.1, Cholesterol 100.8, Sodium 305.4, Carbohydrate 106.1, Fiber 3.5, Sugar 74.2, Protein 9.9
ALMOND FLOUR LEMON MUFFINS
These light and moist gluten-free muffins are made with almond flour instead of all-purpose flour. They are topped with a delightful crumble topping and a creamy, lemon glaze that isn't overly sweet. They are great for breakfast or a snack
Provided by fabeveryday
Time 45m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
- Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
- Mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix. Distribute the batter evenly between the prepared muffin cups, filling the cups all the way to the top.
- Make the topping by mixing almond flour, brown sugar, and butter together until crumbly. Set aside.
- Bake muffins in the preheated oven for 15 minutes, then remove from the oven and sprinkle crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean, 3 to 5 minutes. Cool muffins in the pan on a wire rack for 5 minutes.
- While the muffins are cooling, mix powdered sugar, half-and-half, and lemon juice together in a small bowl for the glaze. Remove the muffins from the pan and drizzle the glaze over the top.
Nutrition Facts : Calories 461.8 calories, Carbohydrate 42.2 g, Cholesterol 56.1 mg, Fat 29.6 g, Fiber 4.7 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 198.8 mg, Sugar 33.4 g
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#60-minutes-or-less #time-to-make #course #preparation #breakfast #desserts
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