This is a really delicious recipe and makes great muffins. It can also be made into a loaf of bread which makes a great grain-free raisin bread.
- 1/2 c honey
- 1/4 c butter
- 1 c cashew butter (raw)
- 2 c almond flour (blanched)
- 1 t baking soda
- 5 eggs
- 1 c raisins
- 1/4 c honey-candied citrus peel
- 1 t cinnamon
- 1/2 t allspice
- 1/2 t cloves
- dash salt
Cream butter and honey, add cashew butter, almond flour, spices, bk soda and salt and mix. Add eggs and beat, add raisins and chopped candied citrus peel.
Fill buttered muffin tins 2/3 full top with a few raisins and bake in a 275 degree oven for 10 minutes or so, until a toothpick comes out clean.
These look lovely!
These are delightful muffins. I cooked them at 350 for 18 minutes, filling small muffin size tins full. I also made a little bread pan full. I was in a hurry and used 2 tsp of grated orange peel and substituted cardamom for the cloves. Thanks!!!
Are you sure you typed the cooking time right? Only 10 minutes? I really want to try these- I can actually have all the ingredients and they sound delicious. 10 minutes at such a low temp sounds a bit off, though.
Thanks for your question! I generally find when cooking with honey and nuts it is better to keep a lower temperature or it burns easily while not cooked. I also have to change the positioning of my item, turning, and often I will switch shelves. My oven at the moment is really awful. I have an oven thermometer inside which gives a more accurate temperature. I generally check my baking after ten minutes in general, but after ten minutes, just put in a toothpick and see if it comes out clean, if not, just put it back in for 5 mins or so. My muffin tins are also fairly small, so it will also depend on how much dough you have in the tin.
I have an awful time getting my GAPS muffins to work, though not this recipe (haven’t tried it yet, will update when I do). One of the problems I have is that the muffins rise and then fall. I usually blame myself for checking them too early. Is that the case? If I check them after such a short cooking time at such a low temp, do I risk my muffins not rising?
I am always checking my muffins and don’t have that problem too much. I don’t know what is going on with your muffins. Let me know if these ones worked out for you.