🧁杏仁鬆餅 Almond Flour Muffins
今次呢個杏仁鬆餅又輕盈又鬆軟，仲要好快就整好！又天然、又低碳水化合物，仲要無麩質同無穀物，最重要係佢哋可以揀唔同嘅材料嚟取代原有材料，例如椰子油代替牛油等。🧈
These almond flour muffins are light and fluffy and bake in no time! Naturally low-carb, gluten-free, and grain-free, most importantly is how easily customizable they are, like using coconut oil replacing the butter.🧈
材料
2 1/2杯Regency®杏仁粉
2茶匙 泡打粉
1/4茶匙 鹽
1/2杯 白砂糖
3隻 雞蛋
1/3杯 融化的牛油/融化的椰子油
6湯匙 牛奶/無糖杏仁奶
糖衣：
1/4杯 糖霜
1-2湯匙 水
Ingredients
2 1/2 cups Regency® Almond Flour
2 tsp baking powder
1/4 tsp salt
1/2 cup white sugar
3 large eggs
1/3 cup melted butter / melted coconut oil
6 tbsp milk / unsweetened almond milk
ICING DRIZZLE:
1/4 cup Icing sugar
1-2 tbsp water
Instructions
Step 1
將烤箱預熱至180°C。把鬆餅模放在12個鬆餅烤盤上，然後放在一邊。
Preheat the oven to 180°C. Put muffin liners on a 12-count muffin tin and set aside.
Step 2
在一個小碗中，加入Regency®杏仁粉、泡打粉和鹽，攪拌均勻備用。
In a small bowl, add your Regency® Almond Flour, baking powder, and salt and mix well. Set aside.
Step 3
在另一個碗中，加入糖、雞蛋、牛奶和融化的牛油，一起攪拌，直到光滑有光澤。
In a separate bowl, add sugar, eggs, milk, and melted butter, and whisk together, until smooth and glossy.
Step 4
輕輕地將乾材料加入濕材料中，並將它們混合到一起直到光滑，然後將鬆餅麵糊均勻地倒入鬆餅模中。
Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin.
Step 5
烘烤鬆餅22-25分鐘，然後從烤箱中取出，在鬆餅盤中冷卻10分鐘，然後轉移到鋼絲架上完全冷卻。
Bake the muffins for 22-25 minutes. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.
Step 6
冷卻後，將糖霜與水攪拌在一起製作糖衣，淋在每個鬆餅的頂部後即可享用！
Once cooled, make your icing by whisking together the powdered sugar with water. Drizzle over the top of each muffin then can serve!
Regency®杏仁粉 Almonds Flour：
https://regencyspices.hk/products/almond-flour
🚚Free shipping in all Hong Kong area for minimum order of 100HKD.
喺我地網站購買任何產品滿100HKD即免運費！🚚
🫶🏻Top Quality 頂級品質👍🏻
🌱100% Natural純天然產品🌱
🙅🏻No Additives & Preservatives 絕無添加劑或防腐劑🙅🏻♀️
🇭🇰Freshly Ground in HK 香港新鮮研磨🇭🇰
Regency Spices Ltd.
