Almond and Prune Muffins

Prep Time: 40 minutes
Total Time: 55 minutes
Servings: 12 to 24

Make eather 12 to 24 muffins with regular or mini size muffin pans. Yum!

Ingredients:

1/3 cup prunes

1/3 cup almond flour

1 tbsp cinnamon

1 tsp baking powder

2 eggs

1/3 cup butter, at room temperature

1/4 cup ricotta cheese

2 tbsp sugar

1 tsp vanilla

Directions:

Preheat your oven to 350, then line 24 mini muffin cups with paper liners, and set aside. (Or use a regular size 12 muffin pan and liners.)

Cut 4 prunes into 6 pieces each (you should have 24 pieces for mini muffins), then set aside.

In blender, puree remaining prunes with 3 tbsp water until smooth.

Mix together almond flour, cinnamon and baking powder.

In large bowl, whisk together eggs, butter, ricotta, sugar and vanilla.

Then stir in almond flour mixture and prune puree.

Let stand for 15 minutes.

Spoon batter into prepared muffin cups.

Wet a spatcula, then smooth tops of muffins.

Place reserved prune piece on top of each muffin.

Bake in center rack of oven for 15 to 18 minutes or until golden and set.

Let cool completely on a wire rack. Enjoy!

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