Almond Rice Flour Muffins

Ingredients:

• Almond Flour - 120 gr
• Rice Flour - 100 gr
• Almond Butter - 40 gr
• Milk - 50 ml
• Powdered Sugar - 110 gr
• Eggs - 4
• Baking Powder - 6 gr
• Salt - 3 gr
• Vanilla Extract - 6 ml

Steps:

1. Preheat your oven to 350°F (180°C). Grease or line a muffin tin with paper liners.
2. Whisk the eggs (4) and powdered sugar (1cup) until the mixture becomes slightly frothy.
3. Add to the egg mixture Almond Butter (1/4 cup), Milk (1/4 cup), Vanilla Extract (1/2tsp), then mix well.
4. Add Almond Flour (1¼cup ), Rice Flour (1cup), Salt (1/2tsp) and Baking Powder (1 tsp), mix until combine. Be careful not to overmix.
5. If using chopped nuts (1/4 cup) and blueberries (1/3 cup), gently fold them into the batter.
6. Scoop ¼ cup of batter into each muffin cup. Top muffins with remaining blueberries.
7. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.