| Title: | Almond Poppy Seed Muffins with Almond Cashew Glaze |
| Category: | Breakfast - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Lisa Boucher |
| Ingredients: |
1 1/4 c whole wheat flour
1/2 c almond meal
2 t baking powder
1/2 t baking soda
1/2 t sea salt
1/3 c agave nectar
1 egg replacer/substitution
4 T melted Earth Balance butter- or soy butter
2/3 c almond milk
3 t almond extract
1 to 1 1/2 T poppy seeds
3/4 c cashews
1/2 c water
1/4 c almond milk
1/3 c agave nectar
1 1/2 t almond extract
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| Directions: | Combine flour, ground almonds, baking powder, baking soda and salt. Add in agave, egg, butter and milk. Mix until smooth. Add in almond extract and poppy seeds. Mix until well blended. Pour into muffin cups and bake at 400F for 10 to 12 minutes or until the centers of the muffins bounce back when touched and the tops of the muffins are beginning to turn a golden color. Put all remaining ingredients into a blender and puree until fine. Drizzle this glaze on top of almond poppy seed muffins. |
| Makes: | 12 muffins |