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Parve
Medium
12 Servings
Allergens 
1 Hour
Diets
Since I make my own almond flour for Pesach, my baking is limited to very specific recipes that I know will work and taste good. This year, I hope to add these muffins to my list.
Yield: 12 large muffins or 24 mini muffins
3 eggs, separated
3/4 cup sugar
1/2 cup Gefen Almond Milk
2 tablespoons lemon juice, divided
3 cups almond flour, such as Gefen
1/4 cup olive or almond oil
1 tablespoon lemon zest (optional)
1/2 cup almond flour, such as Gefen
3 tablespoons sugar
2 tablespoons oil
1 cup Gefen Confectioners’ Sugar (see note)
1 tablespoon Gefen Almond Milk
1 teaspoon oil
1 tablespoon lemon juice
Preheat oven to 350 degrees Fahrenheit. Line muffin tins.
In a bowl of an electric mixer, beat egg whites until foamy.
Slowly add sugar and beat until stiff peaks form.
In a small bowl, combine almond milk and one tablespoon lemon juice; set aside for a few minutes and let it thicken a bit.
In a medium-sized bowl, combine yolks, almond flour, oil, remaining lemon juice, and lemon zest and mix.
Add milk mixture and whisk until fully combined.
Add to mixer and mix until ingredients are just combined; do not overmix.
Combine crumble ingredients in a ziplock bag and mix well.
Fill muffin tins with batter until three-fourths full.
Sprinkle crumble on top of muffins.
Bake for 20–25 minutes until edges are slightly golden and an inserted toothpick comes out clean.
Combine glaze ingredients in a bowl and mix well.
Once muffins have cooled, drizzle glaze on top.
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Hi, how do you make almond flour?
Hi! I asked Aidel, our AI cooking assistant (just click that purple chef icon on the bottom of the screen to interact with her!) and this is what she suggests: To make almond flour at home, follow these steps:
Ingredients:
Equipment:
Instructions:
This method will give you fresh, homemade almond flour perfect for kosher baking needs.