Orange Ginger Blossom Muffins

Ingredients

½ cup orange juice (fresh squeezed recommended, with plenty of pulp, if possible)

several cups almond flour

1 cup almond butter (simply grind almond flour for a minute in the coffee grinder)

3 beaten eggs

½ cup boiling water

1 tsp baking soda

1½-2 tsp grated fresh ginger

1 tsp pure vanilla extract

several drops pure lemon oil (optional)

1 tsp freshly grated orange rind (preferably organic)

½ cup honey (or to taste)

sea salt (to taste)

120 ml orange juice (fresh squeezed recommended, with plenty of pulp, if possible)

several cups almond flour

240 grams almond butter (simply grind almond flour for a minute in the coffee grinder)

3 beaten eggs

120 ml boiling water

1 tsp (5 ml) baking soda

1½-2 tsp (7.5-10 ml) grated fresh ginger

1 tsp (5 ml) pure vanilla extract

several drops pure lemon oil (optional)

1 tsp (5 ml) freshly grated orange rind (preferably organic)

120 ml (170 grams) honey (or to taste)

sea salt (to taste)

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

Preheat oven to 350°F (180°C).
There is a trick to the light and fluffy texture of these delicate and scrumptious treats: start by slowly combining the almond butter with the boiled water, adding a little water at a time until smooth and creamy.
Slowly add the orange juice and the rest of the ingredients other than the almond flour, mixing them in one at a time.
Lastly, add almond flour to the batter to get the desired consistency (should be thick but pourable).
Bake until golden brown in buttered muffin tin.