I have this weird fascination with bread. I love bread. I love the texture of it, but I don’t like eating traditional bread, or biscuits, for that matter. Instead, I keep thinking up new and creative ways to make different types of bread and biscuits, and here’s one of my results.
I first made these as regular sized muffins, but I added too much sugar and flour, and they came out tasting kind of like corn bread. I’ve since reworked the recipe and make them in a mini muffin pan instead. They’re a lot less sweet and a lot more bread-like and fluffy.
I like topping them with a little bit of cinnamon sugar and salt, or having them with a nice touch or jam or a spread of chocolate PB2.
There’s a lot of ways you can prepare biscuits, so have fun with it and make it your own!
-Mini muffin pan
-Hand mixer (optional)
-1 1/4 cup almond flour
-6 tablespoons of cream cheese
-3 tablespoons of butter
-1/4 cup of sugar
-1 teaspoon vanilla
-1/4 teaspoon salt
-1 teaspoon baking powder
- Get your butter and your sugar and cream them together in a bowl. Using a hand mixer might make this a little bit easier, but the butter to sugar ratio should make this is a bit easier to cream.
- Add your vanilla and cream cheese to the mixture and stir it up well, making sure that they cream together nicely.
- Add your eggs. If there are any cream cheese or butter lumps in the mixture, try to tease them out before adding your flour so it’s a bit easier to mix.
- Mix your flour, baking powder, and salt in a small bowl and then add it to the mix. It should look almost something like pancake batter, stiff, but not too runny.
- Fill your muffin cups 2/3 of the way full. These fluff up nicely, so if you fill it to the top, it might have that “domed” appearance.
- Bake for 25-30 minutes if they are mini muffins, 30-35 minutes if they are regular sized muffins. They should have a nice golden brown color when they are done.
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