Almond Poppy Seed Muffins with Almond Cashew Glaze

Serves: 5
Total Calories: 243


1 1/4 cups whole wheat flour
1/2 cup almond meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup agave
1 egg
4 tablespoons melted butter
2/3 cup almond milk
3 teaspoons almond extract
1 to 1 1/2 tablespoon poppy seed
3/4 cup cashew nuts
1/2 cup water
1/4 cup almond milk
1/3 cup agave
1 1/2 teaspoons almond extract


Combine flour, ground almonds, baking powder, baking soda, and salt. Add in agave, egg, melted butter and almond milk. Mix until smooth. Add in almond extract and poppy seeds. Mix until well blended. Pour into muffin cups (makes 12). Bake @ 400° for 10-12 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. GLAZE: Put all ingredients into a Vita Mix or Blend Tec blender and puree till fine. (This may work in a food processor but the glaze will not be a fine as when done in the blender) Drizzle this glaze on top of almond poppy seed muffins. Delicious!

Nutritional Facts:

Serves: 5
Total Calories: 243
Calories from Fat: 94

This Almond Poppy Seed Muffins with Almond Cashew Glaze recipe is from the Sugar Free and Lovin' It! Cookbook. Download this Cookbook today.

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