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Almond Muffins


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Ingredients

12 piece(s)

  • 80 grams Butter, (cubed)
  • 4 egg whites, (approx 120g)
  • 1 teaspoon Vanilla Essence/Extract
  • 130 grams almond meal
  • 3 tablespoon self-raising flour
  • 90 grams caster sugar
  • Extra Virgin Olive Oil Spray, (for greasing)
  • 6
    25h 0min
    Preparation 5h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

  1. Preheat oven to 200°C and grease a 12 mini-muffin tray.

  2. Melt butter in the TM bowl 40 sec / 50°C / speed 4. Scrape the sides of the bowl.

  3. Add egg whites and vanilla essence to the melted butter and mix 10 sec / speed 4. Scrape the sides of the bowl again.

  4. 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.

  5. 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.

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Accessories you need

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Tip

Add almond flakes to your muffin batter if you’d like a bit of crunch to your muffins.

This recipe is an adaption of Weight Watchers recipe (//www.weightwatchers.com.au/util/prt/RecipePage.aspx?Type=1&RecipeID=5361). To replicate that recipe exactly, replace the butter with Weight Watcher’s Canola Spread and use vanilla bean extract.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • YUM! Great way to use up frozen egg whites from...

    Submitted by Sharon.thermomix on 26. January 2018 - 16:13.

    YUM! Great way to use up frozen egg whites from ice cream.
    Melted butter at 60°C, added sugar and frozen egg whites. Whizzed on Sp 5. Then added remaining ingredients and mixed on Sp 5.
    Used silastic mini muffin trays so didn’t grease them.
    Almost filled the muffins and they rose just like the photo.
    Made x20 of my size pan.Cooking 7

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

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  • Very small batch! Must be 12 mini muffins

    Submitted by JammyJam on 22. December 2017 - 19:14.

    Very small batch! Must be 12 mini muffins

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  • I made these for a 'bring a

    Submitted by Bridget10 on 16. January 2015 - 09:11.

    I made these for a 'bring a plate' picnic. They were very popular. I had to stop myself from eating too many and leaving no seconds for everyone else.

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  • Love this recipe as does the

    Submitted by dan78lee on 9. January 2015 - 21:04.

    Love this recipe as does the whole family. I have 3 children under 5 and they are all fans.

    Will be making these as party food for a 5th B'day tomorrow. I know they will go down well.

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