So I bought a mini muffin tin a while back. I want to make these mini frittatas baked in a muffin tin I’ve keep seeing all over Pinterest.
Except that...I never made them.
Thing is, when I’m in the mood for frittata I usually grab a frying pan, crack a couple of eggs, add some sauteed veggies and voilà, the frittata is served.
It doesn’t even cross my mind to preheat the oven, grease a muffin tin and bake the frittatas in the oven.
OK, I have limitations.
Maybe one day I will get over them, but until then I’m going to use my mini muffin tin to make what it was manufactured for in the first place: mini muffins.
It doesn’t get quicker or easier than that. Voilà.
You don’t need a weekend to make mini muffins.
Everyday is a good enough day!
Yields 12 mini muffins
¾ cup / 4 oz / 115 gr almond meal/flour
¼ teaspoon baking soda
A pinch of fine grain sea salt
1 free-range organic egg (or 1 flax egg)
2 tablespoons butter (or extra virgin coconut oil), melted
2 tablespoons raw organic honey (or maple syrup)
½ teaspoon vanilla extract
2 tablespoons mini chocolate chips
Preheat oven to 350°F (175°C) and place a rack in the middle. Grease generously a mini muffin tin. Set aside.
In a bowl combine almond flour, baking soda and salt. Add egg, butter, honey and vanilla extract and stir until just combined (do not overmix). Fold in mini chocolate chips.
Scoop one leveled tablespoon and fill muffin tins (it should get ¾ of the way).
You should have just enough dough to make 12 muffins (but you need to scrape the bowl clean.)
Bake in the oven for about 8 to 9 minutes, until a toothpick comes out clean Do not over bake.
Let cool on a rack.
One mini muffin yields 88 calories, 7 grams of fat, 5 grams of carbs and 2 grams of protein.