These muffins are so fluffy and light and absolutely delicious and are perfect for breakfast or anytime of the day. With all my baked goods that require almond flour I really recommend using the most finest almond flour you can find. If its still grainey you may find the recipe will sink, you can always try it but I recommend using fine flour and I use almond flour from nuts.com.
1/2 cup of palm shortening
1 tsp of vanilla extract
1/3 cup of honey
2 eggs
2 tbsp of juice from fresh grapefruit
2 tbsp of juice from fresh orange
1 tbsp of orange zest
1 tbsp of grapefruit zest
1 1/4 cup of almond flour
1 tbsp of coconut flour
1/4 tsp of baking soda
Preheat the oven to 350. Place a heat proof dish on the bottom rack, this helps with rising. Beat the palm shortening in a mixer or with a hand held until its smooth and creamy. Add the vanilla extract and mix. Add the honey and mix well, scraping down the sides and mixing again. Add the eggs one at a time and mix well on high speed for 2 minutes. Add the almond flour while the mixer is on medium speed. Scrape the sides with a spatula. Add the orange juice and grapefruit juice and the zest of both fruits. Mix really well. Add the coconut flour and baking soda and mix again. All the ingredients should be mixed thoroughly together by now and the mixture will look creamy and not too thick. If you like it more citrus flavour you can add a little bit more zest or juice. Just a little. Spoon the mixture into cupcake liners in a cupcake tray. Place in the oven for 15-17 minutes depending on your oven. Mine took 15 minutes. They should look golden on top and cooked through. Let them cool and then eat them :)
1/2 cup of palm shortening
1 tsp of vanilla extract
1/3 cup of honey
2 eggs
2 tbsp of juice from fresh grapefruit
2 tbsp of juice from fresh orange
1 tbsp of orange zest
1 tbsp of grapefruit zest
1 1/4 cup of almond flour
1 tbsp of coconut flour
1/4 tsp of baking soda
Preheat the oven to 350. Place a heat proof dish on the bottom rack, this helps with rising. Beat the palm shortening in a mixer or with a hand held until its smooth and creamy. Add the vanilla extract and mix. Add the honey and mix well, scraping down the sides and mixing again. Add the eggs one at a time and mix well on high speed for 2 minutes. Add the almond flour while the mixer is on medium speed. Scrape the sides with a spatula. Add the orange juice and grapefruit juice and the zest of both fruits. Mix really well. Add the coconut flour and baking soda and mix again. All the ingredients should be mixed thoroughly together by now and the mixture will look creamy and not too thick. If you like it more citrus flavour you can add a little bit more zest or juice. Just a little. Spoon the mixture into cupcake liners in a cupcake tray. Place in the oven for 15-17 minutes depending on your oven. Mine took 15 minutes. They should look golden on top and cooked through. Let them cool and then eat them :)