Recipe Instructions:
INGREDIENTS
1/2 cup almond butter or peanut butter use almond butter to keep it paleo
4 tbsp unsalted butter you can use a paleo butter alternative substitute like coconut oil
1/2 cup superfine almond flour
2 tsp baking powder you can make your own paleo baking powder if you are trying to make this completely paleo as commercial baking powder is not paleo
1/4 cup milk use almond milk to keep it paleo
4 large eggs
1/2 tsp salt
INSTRUCTIONS
Preheat oven to 350°F. Line a large baking sheet with parchment paper. Lightly grease the interior of eight English muffin rings. Place molds onto parchment paper lined baking sheet.
In a medium bowl, add almond butter and butter. Microwave at 30 second intervals until butter is melted. Whisk until smooth.
Add in remaining ingredients. Whisk until a smooth batter forms.
Pour batter into the molds, dividing batter evenly into the eight molds (I poured slightly under 1/3 cup into each mold).
Bake for 13-15 minutes or until muffins are done. A knife inserted should come out clean and when you apply light pressure to the surface, they should spring back. Allow muffins to cool. Slice muffins in half and toast. To toast the muffins, you can either put them directly on the grills in a toaster oven or you can toast them in a pan over the stove. Serve with butter, jam or nut butter.
