These bite-sized mini Almond muffins pack a punch when it comes to flavour and sweetness. Fantastic with a cuppa and even great for the kids; you'd never guess this was a low fat recipe adapted from a Weight Watchers recipe.
Makes approximately 24 mini muffins | 25 minutes
Ingredients
125g almond meal
50g flaked almonds
3 tablespoons self-raising flour
120g egg whites (approximately 4 XL egg whites)
80g butter, melted
1. Preheat your oven to 200°C. Combine dry ingredients into a bowl and mix through.
2. Add egg whites, vanilla and melted butter and stir well to ensure all the ingredients are mixed through.
3. Grease your mini muffin tin with oil and spoon the mixture in.
4. Bake for 15 minutes. After 15 minutes turn off the oven but continue to let the muffins cook for a further 5 minutes before removing and letting it cool completely on a wire rack.
Notes and Variations
To make this a true Weight Watchers recipe, replace the butter with Weight Watcher's brand Canola Spread.
The original recipe requires you make standard size muffins and each muffin is valued at 3.5 points.
** Original recipe from Weight Watchers Cakes & Bakes **
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