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Almond And Fennel Muffins
These delicious muffins are great for anything from spring holiday brunches to packing as a snack in your kid's lunchbox.
Prep Time
20
minutes
mins
Cook Time
35
minutes
mins
Total Time
55
minutes
mins
Course:
Breads, Dessert
Cuisine:
American
Servings:
15
muffins (standard size)
Calories:
98
kcal
Ingredients
3
tbsp.
butter
(melted)
1½
cups
whole wheat pastry flour (affiliate link)
1½
cups
milk
(any kind except coconut)
4
large
eggs
½
tsp.
salt
2
tsp.
almond extract
1
tsp.
ground fennel seed
¼
tsp.
pure liquid stevia
OR 2 tbsp. unprocessed sugar such as Sucanat or coconut sugar
US Customary
-
Metric
Instructions
Preheat oven to 400 F.
Place a clean and dry muffin tin in the oven to warm up with the oven.
In a medium mixing bowl,whisk all ingredients together just until they are combined. Do not over mix. Small clumps are okay in this batter.
Take the tin out of the heated oven and grease the muffin wells.
Fill each muffin well with batter 3/4 of the way full.
Bake for approximately 35 minutes or until golden brown.
DO NOT OPEN OVEN DOOR DURING BAKING!!.
Remove from oven and cool slightly before serving.
Store in refrigerator for up to two weeks or in the freezer for up to 4 months.
Notes
Please note that the nutrition data is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
muffin
|
Calories:
98
kcal
|
Carbohydrates:
10
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
58
mg
|
Sodium:
114
mg
|
Potassium:
99
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
185
IU
|
Vitamin C:
0.1
mg
|
Calcium:
44
mg
|
Iron:
0.7
mg