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Almond Coffee Cake Muffins

Almond Coffee Cake Muffins

My food choices seem to revolve around the weather.  This week in Missouri the temperature is currently in the 20’s and dropping to a low of -2 before bringing us sunshine and an 50’s this upcoming weekend.  I am a total wuss when it comes to cold weather, so I’m quite looking forward to some sunshine and 53 F temps in the same day.

Today, however, seems like a good day for some Almond Coffee Cake Muffins, make these today, on this too-chilly Monday, and they will last you throughout the rest of this cold week.  Get out your kitchen scale to weigh out your ingredients properly ~ trust me, it’s worth it.

TOPPING

Ingredients

1.05 Ounces Sweet White Sorghum Flour* (about ¼ cup)

2 Tbsp Brown Sugar, packed

½ tsp Ground Cinnamon

1/8 tsp Ground Allspice

1/8 tsp Salt

1 /tbsp Butter, chilled and cut into small pieces

FIRST Combine Flour, Brown Sugar, Cinnamon, Allspice and Salt in a small bowl

SECOND Cut in butter with two knives (or a pastry blender, if you happen to have one laying around in your kitchen) until mixture is somewhat coarse

THIRD Cover and chill

Meanwhile…prepare your muffins

MUFFINS

Ingredients

3.15 Ounces Sweet White Sorghum Flour (about ¾ cup)

1.8 Ounces Almond Meal Flour (about ½ cup)

2.6 Ounces Potato Starch

2 tsp Baking Powder

1 tsp Xanthan Gum

1 tsp Baking Soda

½ tsp Salt

1/3 Cup Granulated Sugar

1/3 Cup Brown Sugar, packed

2 Tbsp Butter, softened

2 Large Eggs

¾ Cup Sour Cream, reduced-fat

2 Tbsp Canola Oil

½ tsp Almond Extract

½ Cup Cinnamon-Flavor Baking Chips

Cooking Spray

FIRST Combine Sorghum Flour, Almond Meal Flour, Potato Starch, Baking Powder, Xanthan Gum, Baking Soda and Salt in a medium bowl; stir with a whisk

SECOND Place Sugars and Butter in a medium bowl and beat with a mixer at medium speed until well blended

THIRD Add Eggs, one at a time, beating well after each

FOURTH Beat in Sour Cream, Canola Oil and Almond Extract

FIFTH Add flour mixture and beat at low speed until just blended

SIXTH Stir in baking chips

SEVENTH Place 12 paper muffin cup liners in muffin cups, coating liners with cooking spray

EIGHTH Spoon batter into prepared cups and sprinkle with topping

Bake at 350 F for 25 minutes or until a wooden pick, inserted in the center, comes out clean

Cool 10 minutes

Serves 12

Enjoy these extra special treat

*Sorghum Flour is stone ground from 100% whole grain sorghum. It has a light color and texture and a mild, sweet flavor, making white sorghum flour a popular alternative to wheat flour and a wonderful ingredient for gluten free baking.  According to Academy of Culinary Nutrition, “Swap it 1:1 for glutenous flour or any other gluten-free flour. Use up to half of sorghum flour in gluten-free flour mixes.”

This is one of my print and save recipes from Cooking Light (2016)

Photo by NordWood Themes on Unsplash

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