- Yield: 18
- Prep Time: 10 - 15 minutes
- Cook Time: 11 minutes
The idea of bread muffins came to me when I wanted to bake a pastry that is softer and puffy, like a baguette. I love the combination of pastry, Parmesan and dried tomatoes. So I sat down and started counting how much almond flour would I need to get the puffy bread. It took about half the usual amount but the problem was, that I could not form the bread because the dough was too thin. I came up with the idea of using my new teflon muffin forms. I baked one piece at a time tinkering with the amounts until the dough wasn't soft after baking just to my liking. And there they were, bread muffins.
- egg - 5
- butter (coconut oil) - 1/2 cup
- curd - 1 (200 g)
- almond flour - 2 cups
- salt - 1 - 2 tblspn
- soda - 1/2 tblspn
- caraway - 2 tblspn
Prep time: 10 - 15 minutes
Baking time /1tin/ 9 pieces: 11 minutes / 125°C / 650W
Result number of portions: 18 pieces
Break an egg into a bowl, add butter, salt, caraway, crumble the curd and mix with a stick mixer. Add almond flour and again mix until it's smooth. Lastly stir some soda and finely cut scallion into the dough. Fill up the muffin forms with a spoon but only half full, they get in size while in the oven. You can use fresh basil or oregano instead of scallion should you wish or even leave as is without these ingredients, all depends on what are you going to serve them with. I bake everything in a combined microwave oven unless stated otherwise.
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