A Healthy Almond Muffin Recipe

A meal's worth of nutrition may be found in a single muffin with this healthy almond muffin recipe.

| November/December 1982

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    I was—as you'd imagine—very pleased when I hit upon the fluffin formula, which turns out a quick bread that's light, delicious, nutritious and relatively low in calories.

  • 078-132-01i1

A meal's worth of nutrition in a muffin? It's possible with this healthy almond muffin recipe. 

A Healthy Almond Muffin Recipe

"Mmmmmm . . . that's good," exclaimed my husband Ray, as the courteous smile he'd put on before his first tentative bite of one of my new muffins broadened into a grin of sincere culinary appreciation. And after my spouse finished devouring several of the piping hot morsels, I knew I had a success on my hands.

I dubbed my creations "fluffins", in reference to their unbelievably light texture. However, this attribute, while important, isn't the main virtue of the baked goods . . . nutrition is. Fluffins, you see, are rich in protein, minerals, and vitamins . . . supply a respectable amount of unrefined carbohydrate . . . use no fat at all, yet are as light and delicate as a breeze . . . and have a nutty goodness that's all their own.

On other occasions when I've tried to go all out for extra nutrition in a muffin, the result has usually been tough, heavy, flat-tasting, and/or fattening. So I was—as you'd imagine—very pleased when I hit upon the fluffin formula, which turns out a quick bread that's light, delicious, nutritious, and relatively low in calories, to boot!

The secret lies, of course, in the ingredients: Buckwheat is nonglutenous, as are rice bran, rice polish, and almond meal. There's only half a cup of unbleached wheat flour in the recipe, and the moist, fluffy batter is made without any shortening. Almonds are the nuts highest in protein and lowest in fat. The rice bran and eggs are also loaded with protein . . . and the buckwheat and wheat flour add still more. Furthermore, many of the ingredients are rich in a variety of minerals. And if you prefer to use milk instead of water as your liquid, you'll supply more minerals and protein.

Better still, this nutritious treat isn't at all difficult to make. Begin by preheating your oven to 350 degrees Fahrenheit to 375 degrees Fahrenheit, and then grease and flour a 12-cup muffin tin (or a 9 inch by 12 inch cakepan). Next, place the following dry ingredients in a mixing bowl:

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