These bite-sized mini almond muffins pack a punch when it comes to flavour and sweetness. Fantastic with a cuppa and even great for the kids; you’d never guess this was a low fat recipe adapted from a Weight Watchers recipe!
Prep and Cooking Time – 25 minutes | Serves – makes 12 mini muffins
INGREDIENTS
METHOD
Preheat oven to 200°C and grease a 12 mini-muffin tray.
Melt butter in the TM bowl 40 sec / 50°C / speed 4. Scrape the sides of the bowl.
Add egg whites and vanilla essence to the melted butter and mix 10 sec / speed 4. Scrape the sides of the bowl again.
Add almond meal, self-raising flour and caster sugar to the TM bowl and mix 10 sec / speed 5. Your mixture should have the consistency of thick pancake batter. If this is not the case, add a small egg white.
Spoon the mixture into your greased mini-muffin tray and bake for 15 minutes. After 15 minutes turn off the oven but continue to let the muffins cook in the oven for a further 5 minutes before removing and letting it cool completely on a wire rack.
NOTES AND VARIATIONS
Add almond flakes to your muffin batter if you’d like a bit of crunch to your muffins.
To replicate the Weight Watchers recipe exactly, replace the butter with Weight Watcher’s Canola Spread and use vanilla bean extract.
* Inspired by Weight Watcher’s Almond Muffins recipe *
